It’s bowl season and what better way to celebrate than with a big kettle of warm and satisfying soup! Make it ahead of time so you, too, can catch the game.

Chicken Tortilla Soup

2 Tbsp. olive oil
2 medium-large onions, diced
4-6 tsp chili powder
2 tsp dried oregano
2 28-ounce cans of crushed tomatoes (fire-roasted)
1 quart of chicken broth
1 16-ounce package frozen corn
2 15.5-ounce cans of black beans
2 4-ounce cans of green chilies, chopped
4 cups of shredded cooked chicken
1/2 cup of chopped fresh cilantro

Tortilla chips, to serve

Instructions:

Heat oil in a large soup kettle over medium-high heat. Add onions; saute until tender, about 4 minutes.
Add garlic cloves, chili powder, and oregano, saute 1 minute longer.
Add tomatoes, broth, corn, chilies, beans, and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes.

Stir in cilantro; let stand a couple of minutes.
After cooling, the soup can be refrigerated for up to 3 days.
Serve with tortilla chips