Erin's Tortilla Soup

                                                
I used to eat at this little mexican restaurant in Logan, Utah where they had the BEST tortilla soup. I know, who eats soup at a mexican restaurant, right? Well, this stuff was so good I did! When I moved I craved that soup so much so one night I made one up that comes pretty darn close! Try it- I get RAVE reviews every time I take it to a potluck, and it's about the easiest thing to make!

*This would also be perfect in the crock pot!!!

Erin's Tortilla Soup

1 can each:
chopped tomatoes (not drained)
corn ( not drained)
black beans (drained and rinsed)
small can chopped green chilies (whole is best, just chop them up)
cheddar soup

Pour into a pot and add:
2 T. ground chili powder
2 C. water
3 corn tortillas, cut in half and then into 1/2 inch strips
1 C. cooked and chunked chicken breast (I usually just boil the breast and chop it up)
salt and pepper to taste

Cook the soup on medium heat for about a half hour, stirring frequently so the bottom doesn't scorch. Remove from heat when the soup is nice and thick and the tortillas have absorbed moisture and are nice and soft, practically falling apart as you stir. (if soup is too think you can add more water to desired consistency.)

Using 3-4 more corn tortillas, brush canola oil over both sides of them then cut them in half and then into 1/2 inch strips. Sprinkle lightly with salt and bake in 425 deg. oven until golden brown.

Dish soup into bowls, then add a dollop of sour cream, sprinkle some baked tortilla strips over the top and garnish with sliced avocado and fresh chopped cilantro!