2 tbsp olive oil
2 medium onions, cut into medium dice
3 garlic cloves, minced
4 tsp chili powder
2 tsp dried organo
2 (28 ounce) cans crushed Italian tomatoes
1 quart chicken broth
1 (16 ounce) frozen corn
1 or 2 (4 ounce) green chilies, chopped
1/2 cup fresh cilantro
Tortilla chips to serve
grated cheese on top
Heat oil in large soup kettle over medium-high heat.
Add onions, saute; until tender about 4 minutes.
Add garlic cloves, chili powder and oregano;saute' l min. longer
Add Tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer.
Reduce heat and simmer, partially covered, to blend flavors, about 20 mins.
Stir in cilantro;let stand a couple of minutes. (After cooling, the soup can be refrigerated for up to 3 days.)
Serve warm with cheese on top, and tortilla chips on the side.