Chicken Tortilla Soup

2 Tbl olive oil
1 1/2 cup onions, chopped
2 Tbl minced garlic
3 corn tortilla (6" each), cut into 1" pieces
1 can diced tomatoes with green chilies
4 cups chicken broth
1 tsp ground cumin
1 tsp coriander
1 tsp dried oregano
1/2 tsp red pepper (cayenne)
2 cups chicken or turkey, shredded or cubed
1 1/2 cups frozen corn
1/2 cup heavy cream
1 cup Monterey Jack cheese, shredded
2 Tbl lime juice
salt and pepper to taste

Heat oil in a large saucepan over medium heat; add onion and garlic and saute for 3 minutes. Stir in tortilla pieces and saute until they are no longer crisp. Add tomatoes, broth and spices. Bring to a boil. Remove from heat; let cool for 5 minutes, then puree soup base in batches in a blender until smooth. Return soup to pot.
Add chicken, corn and cream. Bring to a boil and simmer for 5 minutes or until soup begins to thicken. Reduce heat to simmer, sprinkle in cheese and stir until melted. Add lime juice and season with salt and pepper to taste.
Serve with salsa and sour cream.

Black Bean Salsa

1 can black beans, drained and rinsed (15oz)
1 cup tomatoes, seeded and diced
1/2 cup red onion, slivered
1/4 cup minced fresh cilantro
2 Tbl jalapeno pepper, seeded and minced
2 Tbl lime juice
1 Tbl olive oil

Combine all ingredients and chill until ready to serve.