* 1/2 cup minced onion
* 3 cloves garlic, minced (1tsp garlic powder)
* 1 Tablespoon chili powder
* 1 1/2 teaspoon cumin
* 1 teaspoon oregano
* 3 or 4 cups water [ I used 4 and it was a bit "soupier" than I tend to care for]
* 1 (14 ounce) can diced tomatoes
* 1 cup salsa- [I used most of a jar of Newman's Salsa - so, more like 12 oz.]
* 3 breasts, [abt 1 lb] even frozen is fine, or 3 cups shredded cooked chicken
* 3 chicken bouillon cubes
* 1 (14 ounce) can black beans(kidney, pinto, or red are fine too), rinsed, drained
* 1 small can of corn, drained
~Toppings~
* Corn tortilla chips
* Shredded Cheddar-Monterey Jack cheese blend [ I used Sharp Cheddar-2 cups added INTO the soup pot just before serving]
* Sour cream —I use non-far Greek Yogurt for more protein)
~Directions~
Put everything **except cheese and sour cream** in large sauce pan. Bring to boil, then cover and simmer on low for 40-45 minutes. Remove chicken, shred or cube, put back in. Add 2 cups cheese, stir until well blended and immediately serve with additional sour cream and corn chips as desired.
**Do NOT add cheese until just before ready to eat**