Jamia's Tortilla Soup

 Jamia's Tortilla Soup

Ingredients:

• 2 tbsp olive oil
• 2 medium-large onions, chopped
• 4 large garlic cloves, minced
• 4 tsp chili powder
• 2 tsp dried oregano
• 2 tsp cumin
• 1 can (28 oz) crushed tomatoes
• 1 can (28 oz) diced tomatoes
• 1 quart chicken broth
• 2 cans (15 oz each) corn, drained
• 2 cans (4 oz each) chopped green chiles
• 1 can (30 oz) black beans (not drained)
• 2 cans (12.5 oz each) shredded chicken
• 1/2 cup fresh cilantro, chopped

Directions:

1. Heat 2 tablespoons of olive oil in a large soup kettle over medium-high heat.
2. Add 2 chopped medium-large onions and sauté until tender, about 4 minutes.
3. Stir in 4 minced garlic cloves, 4 teaspoons of chili powder, 2 teaspoons of dried oregano, and 2 teaspoons of cumin. Sauté for 1 minute longer.
4. Add 1 can (28 oz) of crushed tomatoes, 1 can (28 oz) of diced tomatoes, 1 quart of chicken broth, 2 cans (15 oz each) of drained corn, 2 cans (4 oz each) of chopped green chiles, 1 can (30 oz) of black beans (do not drain), and 2 cans (12.5 oz each) of shredded chicken.
5. Bring the mixture to a simmer.
6. Reduce the heat and simmer partially covered for at least 20 minutes to blend flavors.
7. Stir in 1/2 cup of chopped fresh cilantro and let it stand for a couple of minutes.
8. Serve with tortilla chips.