Rather tasty soup for a cold night.
1 onion, chopped or pureed
3 cloves of garlic, minced
1 tbs butter or olive oil
dash chili powder
1 tsp dried oregano
1/2 tsp cumin
1/2 tsp garlic salt
3 (15 oz) cans crushed tomatoes
5 cups chicken broth
1 (15 oz) can corn (or 2 c. frozen corn)
2 (15 oz) cans black beans (or 3-4 c. cooked black beans)
1/4 C. chopped fresh cilantro
3 boneless chicken breast halves, cooked
Shredded cheddar cheese
In a large pot, heat butter. Saute onion and garlic in oil until translucent. Stir in spices, tomatoes (can puree in blender if you don't like chunks) and broth. Bring to a boil and simmer 10 min.
Meanwhile, cook the chicken. Blend the chicken in a food processor to make small chunks. Add chicken, beans, corn and cilantro to the soup and simmer 10 minutes more.
Meanwhile, heat oil (I use 1/2 coconut oil and 1/2 olive oil). Cut corn tortillas into 1/4" strips and deep fry them in the oil until just starting to get golden. Salt them. Or you can just crush up tortilla chips to serve with the soup.
Serve soup with sour cream, shredded cheddar cheese and fried corn tortilla strips on top.