Ingredients

1 T. Butter
1 medium red onion- chopped
1 garlic clove- minced
2 (14 1/2 oz.) cans chicken broth
1 (8 oz.) can tomato sauce
1 (28 oz.) can diced tomatoes
1 (4.5 oz) chopped green chilies, drained
1 (15 oz.) can black beans, drained
1 (4 oz.) can yellow corn, drained
1/4 c. fresh cilantro, chopped
1/4 t. red pepper flakes
1 t. dried oregano
6 corn tortillas, cut into 1/2" wide strips oil
1 c. Monterey Jack cheese
Sour cream

Instructions

Melt butter in stock pot, add onion and garlic, sauté until golden. Add broth and next 8 ingredients. Boil. Cover; reduce heat cook 20-30 minutes. Fry tortilla strips. Garnish bowls with tortilla strips, cheese, and sour cream. Enjoy :-)

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