Quick & Easy Chicken Tortilla Soup

This is an easy soup that one can use a rotisserie chicken for, or, if you don't have that, just cook raw (even frozen) chicken right in the broth and shred later.  I usually make soups like this in the crockpot, but it's nice to have a quick stove-top version as well.

Quick & Easy Chicken Tortilla Soup
adapted from Valerie's Kitchen via Mom on Timeout

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2-3 cups reduced-sodium chicken broth, or more as needed to reach desired consistency
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained or 1-1-2 cups frozen corn
1 (7 ounce) can diced green chiles
2-1/2 cups shredded rotisserie chicken- can also use raw chicken & cook in broth; take out & shred
1/4 cup chopped fresh cilantro
Optional Toppings:
Crushed tortilla chips

Chopped jalapenos
Sliced olives
Sliced green onions
Diced fresh tomatoes
Diced avocado
Shredded cheese
Cilantro

1.  Heat the olive oil in a medium saute pan over medium-high heat. Add the diced onion and saute for 4 to 5 minutes, or until the onion is translucent. Stir in the minced garlic and continue sauteing for 1 minute. Add the chili powder, cumin, salt, and pepper, and cook for another 2 minutes.

2.  Add the chicken broth and tomatoes and bring to a boil over medium heat. Simmer for 10 minutes. (If using raw chicken, add it now and simmer about 15 minutes, or until cooked through.) Add the beans, corn, green chiles, chicken, and cilantro. Simmer for an additional 10 minutes.
Lade the soup into bowls and top with a handful of crushed tortilla chips and any of the optional toppings.

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