Eileen's Tortilla Soup

I love this soup because you can have it on the table in about half an hour.  Just keep your cupboard stocked with the basic ingredients, or substitute as needed.  Can be served with Mexican Rice

1 Tbsp oil                                            1 can tomato soup

1 small onion, chopped                       1  14 oz. can beef broth*

2 cloves garlic, minced                        1 tsp chili powder

1 4 oz. can green chilies, chopped       1 tsp cumin  

1 14 oz can diced tomatoes                1 tsp Worcestershire sauce            

1 14 oz can pinto beans                       2 C cooked chicken, cubed*

1 14 oz can of corn                              1 Tbsp cilantro, chopped         

Toppings:

1 package tortilla chips                     additional chopped cilantro

1½- 2 C shredded cheese (Mexican mix is good)

Sauté onion and garlic in oil in a 3-4 qt pot.  Add remaining ingredients (except toppings) to the pot.  Bring to a boil.  Simmer for 20 minutes.  Ladle soup into bowls and top with cheese, cilantro, and chips.

Other possible toppings:  sliced olives, chopped avocado, sour cream, lime wedges.

*A friend makes a vegetarian version of this using tofu and vegetable broth.

You could also substitute ground beef, etc. if desired.