Salsa Verde Chicken Tortilla Soup - cooking recipe

Ingredients

1 onion, chopped
2 garlic cloves, minced
2 cups cooked chicken (or just use a rotisserie)
2 (14 1/2 ounce) cans petite diced tomatoes
3 lbs chicken stock
1 cup salsa verde, mild (I use Herdez)
1 (15 ounce) can black beans, drained
1 (15 ounce) can corn, drained
1/3 cup chopped cilantro
salt and pepper
avocado
crumbled cheese
tortilla chips

Preparation

In a large pot saute the onion and garlic in some olive oil for about 5 minutes.
Pour in the chicken, stock, tomatoes, cilantro, salsa verde, beans, and corn. Add salt and pepper and bring to a boil. Cover, turn down heat, and simmer for 20 minutes.
To serve: Pour the soup on top of crumbled tortilla chips. Add avocado and cheese.