Chicken Tortilla Soup

by Jenny Stringer
(OHIO)

* 2 tablespoons olive oil
* 1 pound diced, cooked chicken meat (diced)
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (14.5 ounce) can chicken broth
* 1 (18.75 ounce) green salsa
* 1 (16 ounce) can diced tomatoes
* 1 (7 ounce) can diced green chiles
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground coriander seed
* 1/4 teaspoon ground cumin
* 1 (15 ounce) can garbanzo beans
* 2 ears fresh corn
* salt to taste
* ground black pepper to taste


1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, green salsa, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.