Spicy Tortilla Soup

3 cups chicken broth
1 vidalia onion, diced (I used a small one)
1 15 oz can diced tomatoes for chili
1 29 oz can green enchilada sauce
1 15 oz can low-sodium black beans, rinsed
12 6inch corn tortillas, sliced into thin strips (1/4" or so)
1 lb diced, cooked chicken (or turkey)

Place chicken broth in pot and heat tortilla strips until soft.

Add can of tomatoes, can of enchilada sauce, can of beans, then chicken, heating through, but don't boil.

Top with dollop of sour cream and shredded cheese.