Chicken Tortilla Soup

1 Tbs. olive oil 1 small onion, diced 2 cloves garlic, minced 2 tsp. chili powder 1 tsp. cumin 1/2 tsp. kosher salt 1/2 tsp. freshly ground pepper 2 cups reducedsodium chicken broth 1 can (28 oz.) crushed tomatoes 1 can (15 1/4 oz.) corn, drained 1 can (15 oz.) black beans, rinsed and drained 1 can (7 oz.) diced green chiles 2 1/2 cups shredded rotisserie chicken 1/4 cup chopped fresh cilantro Tortilla chips Topping suggestions: Sliced olives, sliced green onions, diced fresh tomatoes, diced avocado, shredded cheese and cilantro

Heat oil in medium pan over medium-high heat. Add onion; sauté 4-5 minutes, or until translucent. Stir in minced garlic; cook 1 minute. Stir in chili powder, cumin, salt and pepper; cook 2 minutes. Add chicken broth and tomatoes. Bring to boil over medium heat; simmer 10 minutes. Add corn, beans and green chiles, then chicken and cilantro. Simmer 10 minutes. Ladle soup into bowls; top with crushed tortilla chips and additional toppings as desired. Makes 6 servings.