Spicy Chicken Tortilla Soup

Ingredients: 
4 c. cooked chicken, cut into 1/2-inch cubes
8 c. Traditional Bone Stock (chicken)
1 medium onion, finely chopped
4 cloves of garlic, minced
2 large tomatoes, diced
1 c. frozen corn kernels or 2 ears of fresh corn, cut from the cob

1 16-ounce can of black or pinto beans, drained
1/2 c. fresh cilantro, chopped
1/4-1/2 tsp. cayenne pepper (optional)
tortilla chips to crumble on top of soup
sour cream to garnish
1 c. Feta cheese, crumbled to garnish
1/2 c. green onions, chopped to garnish
avocado to garnish

Directions: 

1. Place chicken and stock into a large saucepan or Dutch oven over medium-high heat. 

2. Bring to a boil and reduce heat to a simmer. 

3. Add onion, garlic, tomatoes, corn, beans, cilantro, and cayenne pepper to the pot. 

4. Cook over medium heat for 5 minutes. 

5. Place some crumbled tortilla chips in each bowl. 

6. Ladle in the soup and top with garnishes as desired. 

Makes 6 servings.