Chicken Tortilla Soup

6  cups		chicken broth
14-1/2  ounces		tomatoes
1/2  teaspoon		cumin
15  ounces		black beans
1/2  cup		rice
15  ounces		corn
9  ounces		chicken
2-1/2  teaspoons		Natural Oils Extra Virgin Olive Oil
1/8  teaspoon		Chili Powder
1/2  teaspoon		Oregano
1/2  cup		Cilantro - Fresh, Leaf
6		Corn Tortillas
1  cup		great value shredded fiesta blend cheese
1  ounce		Ortega Green Chili Peppers - Diced
6  ounces		Light Sour Cream
3		Dried Whole Bay Leaves

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Tortilla Soup ingredients. The serving size for any ingredient in Chicken Tortilla Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
2.Add the broth, cumin, chili powder, oregano, bay leaves, cilantro and rice to the pot. Raise heat to high and bring to a boil. Add the beans, corn, tomatoes chicken and green chili peppers. Reduce heat to low, stir and simmer for about 15 minutes, or until chicken is no longer pink.
3.Add the half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
4.Top with cheese, sour cream, and additional tortilla chips if desired.