This soup is simple, crowd pleasing and healthy. If I have an extra bell pepper on hand I’ll throw it in with the onion.

To make this #dinnerdoneby9am I fully make the soup in the morning, refrigerate all day and re-heat just prior to serving.

-1 Tbsp olive oil
-1 onion, diced
-4 cloves garlic, minced
-5 c chicken broth
-1 can diced tomatoes with green chiles
-1 (6 oz) can tomato paste
-4 c water
-1 (15 oz) can diced tomatoes
-2 cans black beans, drained and rinsed
-1 can white corn
-3 c cooked chicken, shredded or diced
-1 Tbsp sugar
-1 Tbsp cumin
-1 Tbsp chili powder
-1 tsp salt
-1/2 tsp pepper
-4 Tbsp cornmeal mixed with equal parts water
-6 corn tortillas, cut into strips
-for serving:  cilantro, diced avocado, lime wedges, sour cream, shredded cheese, hot sauce

Heat olive oil in large pot over medium heat.  Add onion and saute until it begins to soften (about 5 min).  Add garlic and saute until fragrant (about 1 minute).  Add broth- pepper.  Simmer 30 minutes, stirring intermittently.  Add cornmeal/ water paste.  Stir well, reduce heat to medium low, and simmer an additional 30 minutes until soup is reduced and thickened.  Add tortilla strips 5 minutes before serving, stirring to allow them to soften.  Serve with desired toppings.