Try a New Recipe Thursdays - Hearty Soup for a Snowy Day

With the six(!) inches of snow we woke up to in Philly yesterday, I decided a hearty soup was definately on our dinner menu. So I bundled up for a very chilly and slippery walk home from work yesterday, stopped at the grocery on the way, and was able to create this delicious Chicken Tortilla Soup in only an hour! Bonus - it is colorful, visually pleasing (see pic at left) and so healthy.

Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup pinto beans (or other white beans)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions:
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. 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.