Chicken Tortilla Soup I

Ingredients

• 1 tbsp olive oil 1 medium onion, minced
• 3 cloves garlic, minced 1 (28 ounce) can crushed

Instructions

1. 1

   tomatoes 1 (10.5 ounce) can condensed chicken broth 1� cups water 2 teaspoons chili powder 1 teaspoon dried oregano 1 (15 ounce) can black beans, rinsed and drained 2 large boneless chicken breast halves, cooked and cut into bite-sized pieces 1 cup whole corn kernels, cooked 1 cup white hominy 1 (4-ounce) can chopped green chile peppers � cup chopped fresh cilantro � cup crushed tortilla chips, or to taste 2 medium avocados, sliced, or to taste � cup shredded Monterey Jack cheese, or to taste 2 tablespoons chopped green onions, or to taste Heat oil in a stockpot over medium heat.

2. 2

   Add onion and garlic; saute' until soft, about 5 minutes.

3. 3

   Stir in crushed tomatoes, condensed broth, water, chili powder, and oregano; bring to a boil.

4. 4

   Reduce heat and simmer for 5 to 10 minutes.

5. 5

   Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro.

6. 6

   Simmer for 10 minutes.

7. 7

   Ladle soup into individual ser ving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.