Michelle's Tex-Mex Chicken Soup

1 Tb olive oil

1/2 c minced onion (dehydrated onion is fine)

3 cloves garlic, minced

2 tsp chili powder

1/2 tsp cumin

1/2 tsp oregano

4 c water

1 can condensed tomato soup

28 oz can diced tomatoes

1 c salsa

1 10 oz can chicken chunks, drained

2 or 3 chicken bouillon cubes

2 14 oz can black beans, drained

2 14 oz cans of corn, drained

1/2 c sour cream

1/4 c chopped fresh cilantro

tortilla strips

Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook for 1 minute.

Stir in water, tomato soup, diced tomatoes, salsa, shredded chicken, and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes. Serve soup with tortilla strips.