Dinner Recipe: Chicken Tortilla Soup

I have to thank on one my friends for this recipe, although I don't think she checks this. I always think of her when I make this. Thank you Christine!! I've passed it on to several people and it's always a crowd pleaser.

Ingredients...
Soup:

• 1 onion
• 2 cloves of garlic
• 1 tsp chili powder
• 1/2 tsp oregano
• 2 bay leaves
• 48 oz. chicken stock
• 1 - 8 oz can of tomato sauce
• 1/2 tsp salt
• 1 tsp sugar
• 1/4 tsp pepper
• 1 c. rice
• chicken breast (one pound or so)
  
• 1/4 cup frozen corn

Toppings:

• Tortilla chips
• shredded cheddar cheese
  

Directions:
1. Brown the onion and the garlic in a large saucepan.
2. Stir and add everything except the chicken and the corn.
3. Cover and simmer until hot, then add chicken and corn.
4. When chicken is cooked remove and shred it. Put it back in the pot and simmer until rice is cooked or 15-20 minutes.
5. Serve with tortilla chips and cheese over the soup

Comments:
I usually add more chicken stock if I want this to the more "soup" than stew. I made this today and realized I didn't have chili powder so I ended up adding chili flakes. It was a nice substitute (and the perfect amount of spiciness)! I love making enough of this for leftovers throughout the week. Perfect for a cold afternoon in winter too! MMMMMM!