Very Veggie Tortilla Soup

Ingredients
2 Tbs vegetable oil
2 yellow onion, coarsely chopped
2 Tbs ancho chili powder
1⁄2 tsp powdered garlic
21⁄2 lbs boneless chicken breast, cut into bite size pieces
2 bottles of RWK Very Veggie Spicy
1 can 32 oz chicken broth
1 can black beans (rinsed)
1 can diced tomatoes
1 can yellow corn (rinsed)
1 small can diced green chilies (rinsed)
1 cup chopped cilantro
3 Tortillas (torn into pieces)
Shredded Pepper Jack cheese
Sour cream
Avocado, chopped
Tortilla wedges (skillet fried to a light brown)
Chopped cilantro

Heat oil in deep skillet. Add onions, ancho chili powder and garlic powder. Cook until onions are golden brown. Add chicken to cooked onions. Stir and cover for 5 minutes.
Add all canned items, RWK Very Veggie and chicken broth to pan. Stir and simmer covered for 30 minutes. Add cilantro, and stir. Add torn tortillas to thicken soup to desired consistency.

Serve and garnish with shredded cheese, sour cream, avocado, tortilla wedges and chopped cilantro.