TORTILLA CHICKEN SOUP

1 tsp. vegetable oil
1 C finely chopped onion
2 garlic cloves, minced
1 Tblsp chili powder
1 tsp ground cumin
1 tsp dried oregano
4 cups chicken broth
1 quart tomatoes
1 can fat free refried beans (spicy-yum)
1 bay leaf
9 chicken tenderloins, cubed, sauted in Montreal Chicken and lime pepper (or marinated in oil, your favorite vinegar, and the two spices)
2 oz tortilla chips crushed (2 cups)
Sour cream
fresh lime slices
cheese (optional)
avocado (optional)

Heat oil in a large saucepan over medium heat.  Add onion and garlic; saute 3 minutes.  Add chili powder and the next 6 ingredients (chili powder through bay leaf).  Bring to a boil; reduce heat, and simmer 45 minutes.  Meanwhile, saute the chicken until mostly done; remove from heat and set aside for a bit to finish cooking, then add to the soup for the rest of the simmering time.  Remove soup from heat; discard bay leaf.  Ladle into bowls; top with chips, sour cream, lime, cheese, and avocado as desired.