Chicken Tortilla Soup

Success is walking from failure to failure with no loss of enthusiasm. ~Winston Churchill

Ingredients

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried cumin
  • 1 (28 ounce) can crushed tomatoes (or use Rotel diced tomatoes and chiles)
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 1/4 cups water
  • 1 cup whole corn kernels, cooked
  • 1 cup white hominy
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 2 boneless chicken breast halves, cooked and cut into bite-sized pieces (or rotisserie)
  • crushed tortilla chips
  • sliced avocado
  • shredded Monterey Jack cheese
  • chopped green onions
 Directions
  1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
  2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
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