Cinco de Mayo Soup 5.5.09

The original recipe is "Chicken Tortilla Soup V" at allrecipes.com.

Cinco de Mayo Soup
2 large chicken breasts
Water
Garlic Salt and Pepper (to your taste)
1.2 tsp oregano
1/2 cup dehydrated minced onion
1 1/2 cups chunky salsa
1 tsp chili powder
1/2 tsp cumin
2 tsp cilantro in a tube
1 tbsp lemon juice
1 can mild Rotel diced tomatoes
1 can black beans, drained & rinsed
1 cup frozen corn kernels
1 cup instant brown rice
Tortilla chips, sour cream, shredded Jack cheese

Put the chicken breasts in a large pot and cover with water. Add garlic salt, pepper, oregano and minced onion. Bring to a boil over medium high heat, and cook until chicken is done. Remove chicken, cool and cut into bite sized pieces.

Return chicken to the pot and add the salsa, chili powder, cumin, cilantro, lemon juice, Rotel, and black beans. Cook 15 minutes. Stir in the corn and cook another 10 minutes. Add the instant brown rice and cook 5 minutes.

Serve topped with slightly crushed tortilla chips, shredded cheese and sour cream, if desired.

Yum!