TORTILLA SOUP

4-Tbls. Oil
1-medium onion chopped
4-large cloves garlic roughly chopped
2-jalepenos, seeded sliced or diced
1 Tbls. dried oregano
1-tsp. Cumin
1-28 oz. Can chopped tomatoes
3-cups shredded chicken (we used a rotisserie chicken)
few dashes Worcestershire sauce
3-4 cups chicken stock
1 can black beans rinsed and drained
2 cups frozen corn
1-lime
Top with:
1/2-cup cooked rice for each serving
sour cream, avocado and cilantro for garnish

Heat oil over medium heat add chopped onion, sauté for 1-2 min. Add garlic and jalapeno sweat until soft and translucent. Add spices and cook 1-2 min until fragrant. Add tomatoes, chicken, worcestershire sauce and stock, add beans and corn, bring to simmer and cook 20 min. Cut lime in 1/2 squeeze lime juice and add lime halves. (remove limes if you have leftovers)

Put 1/2 cup of rice in the bottom of a bowl, ladle soup on top and garnish.

If you've ever had Cafe Rio's Tortilla Soup this is very similar and is made often in our house. The heat can be adjusted by the peppers.