- 2 tablespoons olive oil
- 2 medium-large onions, diced
- 4 large garlic cloves, minced
- 4 teaspoons chili powder
- 2 teaspoons dried oregano
- 2 28-ounce cans crushed tomatoes
- 1 quart chicken broth
- 1 16-ounce package frozen corn
- 2 4-ounce cans green chilies, chopped
- 2 15.5-ounce cans black beans
- 4 cups shredded cooked chicken
- 1/2 cup chopped fresh cilantro
- Tortilla chips, to serve
Heat oil in large soup kettle over medium-high heat.
Add onions; sauté until tender, about 4 minutes.
Add garlic cloves, chili powder, and oregano; sauté 1 minute longer.
Add tomatoes, broth, corn, chilies, beans, and chicken; bring to a simmer.
Reduce heat and simmer 20 minutes.
Stir in cilantro; let stand a couple of minutes.
Serve warm with tortilla chips.