2 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 Jalapeno pepper chopped
1 cup diced celery
1 cup diced carrots
1 cup whole corn kernels
1 cup cooked black or white beans
1/2 teaspoon dried oregano
1 (14 ounce) can crushed tomatoes
4 cups chicken broth
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
chopped green spring onions
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in celery, pepper and carrot and cook for 3-4 minutes.
2. Then add tomatoes, dried oregano, broth. Bring to a boil, and simmer for 5 to 10 minutes.
3. Stir in corn, beans, cilantro, and chicken. Simmer for 10 minutes.
4. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion and serve with corn bread on side.