Chicken Tortilla Soup

4 cups chicken broth
2 cups shredded cooked chicken
1 can corn, drained
1 can kidney beans, drained and rinsed
1 can diced tomatoes with green chilis
1/2 Tbsp chili powder
1 Tbsp garlic powder
1 tsp cumin
12 corn tortillas

Preheat oven to 350 F. In large pot mix everything except the tortillas, stir well. Bring to a boil. Cut tortillas into strips and bake for 10-15 minutes until crisp.

Serve soup with tortilla strips, guacamole, green onions, sour cream, cheddar cheese, whatever suits your fancy.

Chicken Noodle Soup

3/4 lb boneless, skinless chicken breast, cut into bite-size pieces
1/2 onion, diced
1 cup carrots, cut into coins
1/2 cup celery, cut into small pieces
2 cloves garlic, minced
12 cups water
8 chicken bouillon cubes
12 oz egg noodles

Put everything except egg noodles in a soup pot. Bring to a boil and reduce heat to medium-low. Simmer for 5 minutes. Stir in egg noodles and cook until egg noodles are al dente, about 8 minutes. Serve with crackers or biscuits.