Chicken Tortilla Soup

(Heather C.)

2 boneless chicken breasts, cooked and cut into bite-size pieces
1 small onion, chopped
1 teaspoon garlic powder
1 Tablespoon olive oil
2 teaspoons chili powder
1 teaspoon basil
1 teaspoon oregano
1 can petite diced tomatoes, 28 ounces
2¼ cups water (or instead of water & bouillon, use 2 cups chicken broth)
2 cubes chicken bouillon, or 2 teaspoons
1 cup frozen corn
1 can green chilies, 4 ounces
1 can black beans, 15 ounces drained and rinsed

tortilla chips, cheddar cheese, chopped green onion (optional)

In medium stock pot, heat oil over medium heat. Sauté onion and garlic powder in oil over medium heat, until soft (5 minutes). Stir in chili powder, oregano, basil, tomatoes, water, and bouillon. Bring to a boil and simmer for 5-10 minutes.

Stir in corn, chilies, beans, and chicken. Simmer for 10 minutes. Ladle into individual bowls and garnish with chips, cheese, and green onions. Or leave out the latter for a little healthier dish.