Ingredients

• 1-1/4 lbs. shredded cooked chicken
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 2 cans chicken broth
• 1 can crushed tomatoes
• 1 can kidney beans, rinsed and drained
• 1 can tomato sauce
• 1 can tomato paste
• 1 can green chilies
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• flour or corn tortillas cut into strips

Directions

1. In dutch oven cook onion and garlic in some olive oil until tender. Stir in broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Add chicken. Bring to boil, reduce heat and simmer at least 15 minutes. (husband says taste constantly to be sure flavors blend) Add more or less of any above ingredients to your liking.

2. While soup is simmering prepare tortilla strips. Place cut tortilla strips on baking sheet. Bake at 350 until crisp. I check often and turn over. Serve tortilla strips with soup.

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