Easy Chicken Tortilla Soup

Serves: 4 to 6

INGREDIENTS:

3 1/2 c chicken broth

2 chicken breasts, whole

1/2 c chopped onion

1/2 Tbsp ground cumin

1 clove garlic, minced

1 Tbsp cooking oil

1 can(s) diced tomatoes (16 oz)

1 can(s) tomato sauce (8 oz)

1 can(s) diced green chili peppers (4 oz)

1/4 c chopped fresh cilantro or parsley

1 tbsp fresh oregano, or 1 tsp. dried oregano

1 can(s) pinto beans (16 oz)

1 c frozen corn

salt and pepper, to taste

DIRECTIONS:

Cook chicken breasts. Remove bones and shred/finely chop.
Place chicken broth and chicken in medium to a large soup pot along with the chopped onions, cilantro, and minced garlic.
Add diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans.
Add cumin, oregano, salt (about 1 tsp), and pepper (about 1/2 tsp).
Bring to a boil and reduce heat. Simmer uncovered for 20 minutes.
Add 1 cup of corn.
Heat until corn is heated. This can all be done in the Crock-Pot as well.
Serve with optional garnishes of shredded cheese, sour cream, guacamole, and tortilla chips.