Chicken Tortilla Soup
1 onion, chopped3 cloves garlic, minced (I only used one clove)
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano (I did
add this but then read the reviews that most replaced it with cumin
instead…so I added that also)
1 (28 ounce) can crushed
tomatoes
1 (10.5 ounce) can condensed
chicken broth
1 1/4 cups water
1 cup whole corn kernels,
cooked
1 cup white hominy (I didn’t
have so I didn’t add)
1 (4 ounce) can chopped green
chile peppers
1 (15 ounce) can black beans,
rinsed and drained (I added 2 cans…to make sure we had enough J)
1/4 cup chopped fresh cilantro
(didn’t have)
(juice from one lime)
2 boneless chicken breast
halves, cooked and cut into bite-sized pieces (when I read the
reviews it talked about browning the chicken after it was cooked. I
decided to cook it in salsa to add a bit more flavor)
crushed tortilla chips
(the kids ate their soup with tortillas)
sliced avocado (didn’t
have but would have LOVED it)
shredded Monterey Jack
cheese (we added cheddar cheese)
chopped green onions
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.
