Fast Chicken Tortilla Soup

Note/Suggestions: this is a fast, no fuss soup. If you can send a little sour cream and cubed avocado on the side in your child's lunch box, it will make it taste even better.
Makes 6 servings.

Ingredients:

• 1-32 oz carton of chicken broth
• 1-15 oz can of black beans, drained and rinsed well
• 1 cup of frozen corn
• 1-14 oz can of mexican style chopped tomatoes
• 1 Tbls. ground cummin
• 1 Tbls. dried oregano
• 2 cups of cooked chicken cubed or shredded
• 12 oz of tortilla chips, slightly crushed

Garnishes on the side:

• shredded cheddar cheese or mexican blend cheese
• sour cream
• cubed avocados
• wedge of lime

Directions:

1. Put the broth, beans, corn, tomatoes with juices, cummin and oregano in a medium to large pot and bring to a boil
2. Reduce the heat to a simmer and let cook for 15 minutes or until it reduces by 1/3.
3. Add the chicken and bring back to a boil. Remove from heat.

To Serve:

In the bottom of a bowl or thermos put about 2oz of tortilla chips. Then add about 8oz of soup.
Sprinkle 3 Tbls of shredded cheese on top and serve (or seal). On the side serve sour cream, avocados and a wedge of lime, all optional.