Easy Chicken Tortilla Soup

Ingredients

• 2-4 cups turkey or chicken broth
• 1-2 cups picante
• 1 cup frozen corn
• 1 cup charro, Borracho, black, or pinto beans
• 1 (7oz) can chopped green chiles
• 1 tsp granulated garlic powder
• 1 tsp granulated onion powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt
• 1 lb cooked chicken, shredded or rough diced*
• Crushed tortilla chips
• Shredded Mexican cheese
• Thinly sliced green onion
• Rough chopped cilantro leaves
• Sliced or diced avocado

Instructions

1. In a large pot, combine the first 11 ingredients and bring to a simmer over medium heat. Add chicken and bring back to a simmer. Turn off and serve.
2. Place crushed tortilla chips in a bowl. Ladle on soup. Top with cheese, onion, cilantro, and/or avocado.
3. *When I cook chicken for this soup, I remove the skin, and cook it separately as a special treat. Place skin flat in preheated skillet, over low heat. Sprinkle lightly with salt. Cook each side of skin until golden and crisp. Serve with soup.