Mexican Tortilla Soup

As I was looking for an easy chicken soup recipe to use some more of my garden veggies, I came across this one, and I could not resist! It was EXCELLENT. For a vegetarian version use vegetable broth rather than chicken broth, and add a can of rinsed pinto beans or chickpeas for some more protein. You could also add a cup of rice to this soup if you wish.

Mexican Tortilla Soup
Adapted from Recipe #4574 on Recipe Zaar

1 medium onion, chopped
1 leek, sliced lengthwise, and then chopped
3 garlic cloves, minced
1 green pepper, diced
2 jalepenos, seeded & diced
2 t chili powder
1/2 t cumin
1 t oregano
1 (28 oz) can whole peeled tomatoes, crushed (or fresh if you have them available)
1 can chicken broth
1 "can-ful" water (10 3/4 oz)
4 medium carrots, diced
1 medium summer squash/zucchini, diced
1 C corn
1 can black beans, drained & rinsed
1/4 cup packed chopped cilantro (feel free to add more!!)
2 cooked chicken breasts, boned & chopped or shredded

Optional Toppings:
Crushed tortilla chips
Monterrey Jack cheese, shredded
sliced green onions
avocado
sour cream

1. In a medium stock pot, saute onion, leek, peppers & garlic in oil.
2. Stir in chili powder, cumin, oregano, tomatoes, broth, water & carrots. Bring to a boil & simmer 10 minutes.
3. Add corn, squash, beans, cilantro & chicken, simmer 10 minutes.

Remove from heat & let sit for a couple minutes, then serve & garnish as desired. Enjoy!