The minute school was done, I drove my son to one of his favorite places on the planet – a store he had been looking forward to visiting following good grades at the end of the year – Rock Bottom Comics. We then ate lunch at a restaurant of his choice before visiting a Flea Market (also of his choice) and making a quick stop at the supermarket to pick up ingredients for his favorite dinner – Chicken Tortilla Soup.

CHICKEN TORTILLA SOUP

2 tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

4 teaspoons chili powder

2 teaspoons dried oregano

1 28-ounce can crushed tomatoes

3 cups chicken broth

2 cups corn kernels

2 (4-ounce) cans chopped green chilies

2 (15-ounce) cans black beans

4 cups cooked chicken, diced

1/2 cup chopped fresh cilantro

tortilla chips to serve if desired

Heat oil in a large pot over medium high heat. Add onion, saute until tender, about 4 minutes. Add garlic cloves, chili powder and oregano and saute 1 minute longer.

Add tomatoes, chicken broth, corn, green chilies, beans and chicken, bring to a simmer. Reduce heat and simmer, partially covered, about 20 minutes.

Stir in cilantro, serve with tortilla chips.

Enjoy!