Tortilla Soup

I've had many different variations of this soup, but this is my favorite. I guess I'm a little partial to my cooking! Who knew?! But honestly, the flavor is so good, and I love all the stuff in it!

Ingredients:

• Olive oil
• 8 corn tortillas, coarsely chopped OR 2 handfuls of tortilla chips (stale works fine)
• 4 cloves of garlic, minced OR 4 t. garlic powder
• 1/2 c. fresh cilantro (opt)
• 1 onion, chopped OR 1-2 T. dried onion
• 1 can diced tomatoes
• 2 T. ground cumin
• 1 T. chili powder
• 3 bay leaves
• 6 c. chicken broth
• 1 t. salt
• 1/2 t. ground cayenne pepper (opt)
• 2-3 chicken breasts, cooked and chopped/shredded OR 1-2 cans of chicken, drained
• 1 can olives, drained
• 1 can's worth of corn (frozen/dehydrated)
• 1 can black beans, drained and rinsed

Directions:
1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion; saute till soft (aka sweat it out).
2. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and broth; return to boil.
3. Reduce heat to medium and add salt, cayenne, corn, olives, and black beans. Simmer for 30 minutes.
4. Remove bay leaves and stir in chicken; heat through.
5. Serve with shredded cheese, sour cream, tortilla chips/strips, salsa, etc.