Tortilla Soup! Mmmm

Entering lost recipes is seriously making me hungry. Ok so for this recipe I've tried both ways - with chicken, and with tofu (with vegetable broth) - both work amazingly so it can easily become vegetarian with a little substitution. This recipe is actually an alteration of a recipe I found while on the South Beach diet, that I took and made it my own (added some more flavor, diets are bland and i try to spice things up when I can)

You, my fine chef, will need:

- 2-3 cloves garlic (depending on how much you like it, I prefer 3)
- 1 med yellow or spanish onion chopped
- 1tbs extra virgin olive oil
- 1 large can chicken broth or vegetable broth to go with tofu
- 4 breasts of chicken cooked (and seasoned with adobo naturally) and cut in bit size pieces (or 4 slices of extra firm tofu pan cooked and seasoned with adobo)
- 1 bunch cilantro
- 2 small or 1 large can of corn drained (i like using white corn, or fresh!)
- 2 cans recipe cut tomatoes
- 1 Large can black beans (the best invention ever)
- 1/8th cup chili powder or 1 pkt taco season mix
- 2 cups reduced fat jack or cheddar cheese (i prefer cheddar)
- 1 tbsp reduced fat sour cream (for garnish)
- 1/2 cup crushed black bean tortilla chips (for garnish)

Alot of ingredients, I know - but the cooking part is easy!

- Sauté garlic and onions in lag stock or soup pot until soft.
- Add broth, tomatoes, corn, drained black beans, chili powder, and chicken (or tofu). Simmer for at least an hour.
- Add cilantro and continue to simmer 15 mins.
- Serve garnished with cilantro and cheese (i usually stir in the cheese during the last 15 min to make it really cheesy and melty- yes those are technical terms). Also feel free to add the sour cream and crushed tortilla chips as a garnish, or some avocado wedges if you're feeling saucy!

man, im lame - but this its so tasty!! :)