Chicken Tortilla Soup
This is an easy soup that I make for my family often in the winter. It's kid friendly because it isn't spicy, but you could add some tobasco if you like it with some heat.

3 boneless, skinless chicken breasts – cut into bite sized cubes
1 T. oil
½ onion, chopped
2 cloves garlic, minced
1 ¼ tsp cumin
¼ tsp chili powder
1 ¾ tsp oregano
1 sweet red, yellow, or orange pepper (or a combination), chopped
4 plum tomatoes, chopped
24 oz. chicken stock (or I use 3 c. water & 4 chicken bouillon cubes)
1 can corn, drained
1 can black beans, drained
3 T. fresh lime juice
½ cup chopped fresh cilantro

Heat oil over medium heat. Add the chopped onions, minced garlic, cumin, chili powder, and oregano; cook for 3 minutes, or until softened. Add the chicken cubes, chopped peppers and cook until chicken is done. Add tomatoes and chicken stock. Bring to a boil, reduce and simmer for 7 minutes. Add corn and black beans; cook for 2 minutes. Stir in lime juice. Add cilantro just before serving. Ladle into bowls and garnish with tortilla chips.

Usually, I'll serve the soup with cheese quesidillas and chips and salsa.