Chicken & Black Bean Tortilla Soup

1 c. diced onions
6 cloves minced garlic
1 t. olive oil
about 1/4 cup chili powder
1 T. cumin
1 T. oregano
1 t. salt
1 T. Splenda
2 29 oz. cans tomato puree
4 14 oz. cans chicken broth
8 cups water
2 cups frozen corn
large can (about 28 oz.) black beans
1 lb. chicken breast meat, cooked and shredded
1 avocado, sliced (I included this garnish in the nutritional info, but not the rest of them)

extras for garnishing: crushed tortilla chips, cilantro, shredded cheese, sour cream, lime wedges to squeeze over the soup

(personally, I think the cilantro and lime are absolutely necessary!)

In a large stockpot, saute the garlic and onion in the olive oil until tender. Stir in the spices, salt, and splenda, and then add the tomato puree, chicken broth, and water. Bring to a boil, reduce heat to medium and simmer for about 15 minutes.

Add the rest of the ingredients except for the avocado and return soup to a boil. Reduce heat and simmer for 15 minutes, or longer if desired.

To serve, ladle the soup into bowls, and garnish with the avocado slices. Top with any other desired garnishes. (Note: other garnishes are not included in the nutritional information.)

I like to eat this soup with only the extra garnishes of lime and cilantro, which don't increase the calorie content. But my kids love all the other goodies, so I let them top their soup with those things. Everyone is happy. And there's enough leftovers for several lunches, too.

Number of Servings: 12

Recipe submitted by SparkPeople user CRYSTAL1972.