Chicken Enchilada Soup

Ingredients

• 2 teaspoons oil
• 1 cup chopped onion (about 1 medium onion)
• 2 cloves of garlic, minced, or ½ teaspoon garlic powder
• 1 teaspoon ground cumin
• 1½ cups cooked navy beans or any type of beans (or a
• 15-ounce can, drained and rinsed; try any type)
• 3½ cups diced tomatoes (fresh or a 28-ounce can diced
• with juice)
• 4 cups chicken broth (any type)
• 1 cup tomato sauce (an 8-ounce can)
• 1 cup (two 4-ounce cans) chopped mild green chiles
• 2 teaspoons dried oregano
• 2 cups chopped cooked chicken
• ½ cup chopped cilantro
• 1 cup shredded cheese
• 10 corn tortillas cut into strips, if desired

Directions

1. Heat the oil in a large pot. Add the onion, garlic and cumin, and sauté until the onion is softened but not browned.
2. Add the beans, tomatoes with juice, and chicken broth. Heat to a boil. Reduce heat.
3. Stir in the tomato sauce, chilies, oregano and chicken. Simmer 15 minutes.
4. When ready to serve, stir in the cilantro and cheese until melted. Serve tortilla strips on the side as soup toppings, if desired.