Southwestern Chicken Soup with Black Beans and Corn

  1      Tbs            olive oil
  1/2                sweet yellow onion, diced
  4      cloves         garlic, minced
  1      tsp           cumin
  1/2  tsp           coriander
  1/2  tsp           oregano
  7      cups           chicken broth
  1      (15 oz) can    black beans, drained and rinsed
  1      (15 oz) can   diced tomatoes 
  2      cups          shredded roasted chicken
  1 1/2  cups         fresh, frozen, or canned corn
                       Handful of cilantro, chopped
                       Sea salt and freshly cracked pepper, to taste
                       Corn tortilla strips, topping
                       Cotija cheese, topping

1. Add the olive oil to a Dutch oven over medium heat. Once hot, add the
onion and sauté for 4-5 minutes or until soft; add the minced garlic, cumin,
coriander, and oregano then cook, stirring constantly for 1 minute. Add the
chicken broth, drained black beans, diced tomatoes, corn, and chicken to the
pot. Season with sea salt and freshly cracked pepper. Simmer for 15-30
minutes.

2. Preheat the oven to 350°. Take a few corn tortillas and spray them with
olive oil cooking spray on both side. Cut into small strips and place on a
baking sheet. Season with salt and pepper if you like. Bake until golden
brown on both sides, about 5-7 minutes.

3. Add fresh chopped cilantro to the soup then ladle into bowls. Top the
soup with the crispy tortilla strips and a little cotija cheese.