Chicken Tortilla Soup

This is a pantry/leftovers meal.

(all measurements approximate!)

1 small onion, diced
olive oil
2 cups (at least) chicken, preferably leftover
1 can chicken broth
1 can pinto or black beans, drained
1 can corn
1 can diced tomatoes, or 1-2 cups fresh diced tomatoes
1 can diced green chiles, or fresh diced chiles
1 cup chopped cabbage*
1 cup salsa
chili powder to taste
tortilla chips**
grated cheese
sliced avocado
chopped cilantro

*Usually when I have leftover taco fixings, like cabbage, tomatoes, and onions, I freeze them in a baggie. Then just dump the frozen lump in the soup!

**It's really best to fry your own.  I cut tortillas into narrow strips, and fry them in vegetable oil until they are crispy. Salt them as soon as you take them out of the pan. The salt sticks better to the hot oily chip.

Saute onion in olive oil, when translucent and browning a bit, add the chicken, broth, and vegetables. Stir in the salsa and chili powder.  Simmer until hot and cabbage is cooked through. Ladle into bowls and garnish with tortilla chips, cheese, avocado and cilantro.