Chicken tortilla soup

1 (49 oz) can chicken broth
1 large onion, diced
4 large celery stalks, chopped
1 (32oz) can pinto beans or white beans (do not drain)
1 (15oz) can black beans (drained)
4 chicken breasts, cooked and shredded (we usually just boil up chicken
breasts and de-bone them)
2 cups frozen or canned corn
2 jars salsa (we like Chi Chi's brand)
1 tsp. oregano
tortilla chips
1/2 cup diced cilantro (we usually leave that out)
1 tbsp. butter

Saute garlic, onion, and celery in butter, then in a large soup pot combine
with pinto and black beans, chicken stock, chopped cooked chicken,
corn, salsa, oregano and
tabasco. Simmer on low heat for one hour (or until hot.) Serve in a
bowl with tortilla
chips (we like Tostitos brand) on the bottom or top or both. Optional: a
dollop of sour cream on the top.


---Courtesy of Joan Snipes