Chicken Tortilla Soup

I really liked this soup. I got it off of Cheryl's blog What's Cookin' Tew. And I had leftover chicken that I used so it was completely prepared in 5 minutes. Then I just let it simmer. That's my kind of recipe! ;)

CHICKEN TORTILLA SOUP

1 (28 ounce) can crushed tomatoes

2 (8 ounce) cans tomato sauce

2 cloves garlic, minced

4 cups water (may use chicken broth)

2 Tbs sugar

3 tsp chili powder

3/4 - 1 tsp ground cumin

1 tsp salt

1/2 tsp oregano

14 oz can or frozen corn (optional)

1 (4 ounce) can diced green chilies

2 cups cooked chicken, cut into bite-size pieces

**I didn't have any chilies soI just sprinkled in some crushed red pepper to give it a little kick. I also had some leftover cooked lentils that I threw in which added nutrition and texture without changing the taste.

Combine in large pot. Bring to boil and then simmer for 3o minutes. (You can also put this in a crock pot and let it simmer all day on low.)

Serve with:Sour Cream, Chopped avocado, Sliced olives, Grated Cheddar Cheese, Tortilla strips (Smith's carries these in their deli section)