Chicken Tortilla Soup

This is a super easy, super fast recipe!
Ingredients

• 2 tablespoons oil (olive is my favorite)
• 1 onion, roughly chopped
• 4 cloves of garlic, chopped, crushed or grated
• 1 carton chicken stock/broth
• 1 can of diced tomatoes (try Muir Glen fire roasted with green chiles!)
• 1 cup frozen corn
• 2 cups cooked beans, drained and rinsed (pinto or black, canned works!)
• 2 cups cooked chicken, roughly chopped
• 2 teaspoons salt
• 2 teaspoons granulated garlic
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• crushed tortilla chips
• diced avacado
• shredded cheese

Directions

1. Heat oil in a medium sauce pan over medium heat.  Add onions and garlic.  Saute until onions are browned and soft.
2. Add broth, corn, tomatoes, beans & spices.  Simmer for 15 minutes.  Add the chicken.  Simmer for another few mintues. 
3. Ladle into bowls.  Top with the chips, avacodo pieces and cheese.

TIP for avacodo dicing:  cut an avacado in half and remove the seed.  Use a dull knife (like a butter knife) to make criss-cross cuts while the flesh is still in the rind.  Use a spoon to scoop out straight into your soup bowls.