Ingredients:

1 onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon dried oregano

1 (28 ounces) can crush tomatoes

1 (10.5 ounces) can or box of low salt chicken broth

1 1/4 cups water

1 cup whole corn kernels (fresh, canned or frozen)

1 (4 ounces) can chopped green chile peppers

1/4 cup chopped fresh cilantro

2 boneless chicken breast halves, cooked and cut into bite-sized pieces

bake off strips of corn tortillas in the oven or use crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

Directions:

1. In a medium stock pot, heat oil over medium heat.

2. 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, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, and cheese.

Bon Appetit!