I LOVE HEARTY SOUP. I ALWAYS ADD EXTRA PROTEIN. JUST SPOON INTO A MUG, CRUSH ORGANIC BLUE CHIPS ON TOP AND SIP.

Ingredients

• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 3/4 cups water
• 1 can (15 ounce) whole corn kernels
• 1 (4 ounce) can chopped green chile peppers
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces (or if you’re pressed for time, buy a roasted chicken and cut the breast (no skin) or pre cooked sliced chicken breast – no msg)
• crushed tortilla chips
• sliced avocado
• shredded low fat cheddar or monterey jack cheese
• chopped green onions

Instructions

1. Directions
2. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
3. Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.