Southwest Chicken Soup

1 T olive oil
8 oz boneless chicken breast, cut into 1/2 inch chunks
1/4 diced onions
2 cloves garlic, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp red pepper
1 (14 oz) can chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can Mexican-style tomatoes (Rotel)
2 cups frozen whole corn
3 tortilas, halved, stacked, and cut into strips
2 T chopped cilantro (optional)
6 T plain nonfat yogurt (optional)

Preheat oven to 400 degrees. 
Heat oil in Dutch oven.  Add chicken and cook until opaque.  I usually cook it all the way through.  Add onion, garlic, cumin, salt, chili powder and red pepper.   Cook 1-2 minutes, stirring occasionally , until garlic and spices are fragrant.  Stir in broth, corn, beans and tomatoes.  Reduce heat and simmer.  Meanwhile, spread tortila strips in a single layer on a baking sheet.  Spray with Pam and lightly sprinkle with salt.  Bake until crisp and lightly brown.  About 5 minutes.  Top with tortila strips.  Garnish with cilantro and yogurt if desired. 

Review:  This recipe was given to me by my dear friend Denise and has been my daughter's favorite soup ever since.  It is quick and easy to prepare and offers, once again a tremendous amount of flavor.  I am always looking for dishes with lots of flavor if you haven't picked up on that.  Note:  I usually double all of the ingredients except for the chicken and adjust the chicken broth to the consistency that makes me happy.