I just made this and another soup this weekend to stock up my refrigerator for lunches for the week. This recipe was in the USA Weekend magazine last year and it is really good and really healthy for you and really fast to make! I use Rotel tomotoes to replace some of the crushed ones so then I can leave out the cans of green chilies.
Chicken Tortilla Soup
2 Tbs. olive oil
2 medium-large onions, cut into medium dice
4 large garlic cloves, minced
4 tsps. chili powder
2 tsps. dried oregano
2 28-ounce cans crushed tomatoes (try fire-roasted)
1 quart chicken broth
1 16-ounce package frozen corn
2 4-ounce cans green chilies, chopped
2 15.5-ounce cans black beans
4 cups shredded, cooked chicken
1/2 cup chopped fresh cilantro
Tortilla chips, to serve
Heat oil in large soup kettle over medium-high heat. Add onions; sauté until tender, about 4 minutes. Add garlic cloves, chili powder and oregano; sauté 1 minute longer.
Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes.
Stir in cilantro; let stand a couple of minutes. (After cooling, the soup can be refrigerated for up to 3 days.) Serve warm with tortilla chips.