Creamy Chicken Tortilla Soup

I can't express how much you need this soup in your life. I'm a firm believer in soup on a cold day and even though it's summer in our neck of the woods, we still have plenty of cold rainy days and this soup hits the spot every single time. It's a combination of several different versions of tortilla soup, but I dare say that this might be the very best one you'll ever make. Seriously.

1 28-oz can crushed tomatoes
2 chicken breasts (cook in crockpot with a little chicken broth, then shred)
2 cloves garlic, minced
4 cups water
4 tsp chicken bouillon
1 Tbs sugar
3 tsp chili powder
1 tsp salt
½ tsp pepper
½ tsp cumin
1 tsp oregano
1 can corn, drained
1 can black beans, drained and rinsed
½ c chopped cilantro
2 Tbs butter
2 Tbs flour
1 C milk
1 tsp chicken bouillon

Optional toppings to garnish:
Tomatoes, diced
Avocados, sliced or diced
Montery Jack cheese, shredded
Green onions, finely chopped
Tortilla chips, crushed, or tortilla strips
cilantro
lime
sour cream

Add crushed tomatoes, cooked and shredded chicken, garlic, water, 4 tsp chicken bouillon, sugar, chili powder, salt, pepper, cumin, oregano, corn, black beans and cilantro to a large pot, stir over medium heat. Melt butter in a separate sauce pan, then add flour and stir while cooking for 2 min. Slowly whisk in milk and 1 tsp chicken bouillon, then continue stirring until thickened. Pour into soup and mix well. Let simmer for 20 minutes then add toppings to each serving.

*Source: Six Little Chefs