Chicken Tortilla Soup

Toss the diced chicken in a bowl with 1/2 teaspoon salt, 1/4 teaspoon pepper and garlic powder.

In a large sauce pot or Dutch oven heat 1 tablespoon olive oil over medium heat. Add chicken and brown all sides. Remove chicken from the pot and set aside.

Heat remaining 1 tablespoon olive oil in the same sauce pot or Dutch oven over medium heat. Add onion and garlic and cook until tender. Stir in crushed tomatoes, chicken broth, Rotel, chili powder, cumin, oregano, and remaining salt and pepper. Bring to a low boil. Add in chicken and black beans, reduce heat to a simmer, and cook until chicken is done, at least 30 minutes.

Before serving, preheat oven to 350 F. Place tortilla strips on a baking sheet and bake until crispy, about 7 minutes.

Place a handful of toasted tortilla strips in a soup bowl and top with soup. Garnish with shredded monterey jack cheese, fresh cilantro, sliced or chopped avocado, a splash of fresh lime juice and a dollop of sour cream.

Notes: For more heat add additional chili powder. For less heat, start with 1/2 teaspoon and add more until desired.