Ingredients

Scale

2 cloves garlic, peeled & chopped
3/4 cup chopped onion
1 teaspoon olive oil
1 quart chicken broth
2 cups leftover bits of chicken meat, skinned & pulled off the bones
1 cup cooked black beans
1 cup sweet corn kernels
1/3 cup of your favorite salsa
1 teaspoon cumin
1 Tablespoon fresh oregano leaves
1 cup fat free half and half

To serve:

Corn tortilla chips
Shredded sharp cheddar cheese
Fresh cilantro, to garnish

Instructions

In a saucepan, sautee the onion and garlic in the olive oil until the onion is tender.
Add the rest of the ingredients except the half & half and cook for 15 – 20 minutes until the soup is hot & bubbly and everything is cooked through. Stir in the half & half. Add salt & pepper to taste.
Crumble some tortilla chips in the bottom of each of your soup bowls and top with some shredded cheese. Pour the hot soup over and garnish with cilantro.
Serve immediately. If you have any leftover soup, you can refrigerate the soup (only) in a covered jar in the fridge and reheat in the microwave or stovetop.

Notes

Add some chopped jalapenos, green chiles or other hot peppers if you want a little more “heat” in your tortilla soup.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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