A Soup that makes the cut for hot Texas weather

Chicken Tortilla Soup

Ingredients:

2 pounds chicken, boiled and cubed or shredded
1 onion, chopped
2 tablespoons olive oil
1 (15 ounce) can beef broth (or 2 cups)
2 (15 ounce) cans chicken broth (or 4 cups)
1 tablespoon Worchestershire Sauce
1 teaspoon garlic salt
1/2 tablespoon chili powder (adjust to taste)
1 can Rotel Tomatoes and Green Chilis
1 (15 ounce) can corn, drained
I (15 ounce) can black beans, rinsed and drained
Mexican blend cheese, shredded
Tortilla chips
sour cream, optional

Instructions:

1. In large pot, saute onions in olive oil for 10 minutes or until soft.

2.Pour remaining ingredients in the pot. Mix and simmer covered for 20 minutes. Serve with shredded cheese, tortilla chips, and sour cream, if desired.