Chicken Tortilla Soup

Ingredients

1 onion chopped

3 cloves garlic, minced

1 tbsp olive oil

2 tsp chili powder

1 tsp dried oregano

1 (28oz) can crushed tomatoes

1 (10.5oz) can condensed chicken broth

1 1/4 cups water

1 cup whole corn kernels, cooked

1 cup white hominy

1 (4oz) can chopped green chile peppers

1 (15oz) can black beans, rinsed and drained

1/4 cup fresh cilantro

2 cooked chicken breasts shredded or cut into cubes

Crushed tortilla chips

Sliced avocado

Shredded Monterey Jack cheese

Directions

First start by chopping onion, cilantro and garlic. Cook corn in a separate pot and set aside. Shred or cube cooked chicken breasts.

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic until soft. Stir in chili powder, oregano, tomatoes, broth and water. Bring to a boil and simmer for 5-10 minutes.

Stir in corn, hominy, chiles, beans, cilantro and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, chopped green onion and sour cream (optional)

Notes

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