Ingredients1onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons chili powder 1 teaspoon dried oregano 1 (28 ounce) can crushed tomatoes 1 (10.5 ounce) can condensed chicken broth 1 ¼ 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 ¼ cup chopped fresh cilantro 2boneless chicken breast halves, cooked and cut into bite-sized pieces crushed tortilla chips sliced avocado shredded Monterey Jack cheese chopped green onions
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.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.Step 3
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
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