Chicken Tortilla Soup I Recipe

Ingredients:

• 1 onion, 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 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 
•  boneless chicken breast halves, cooked and cut into bite-sized pieces 
• crushed tortilla chips sliced 
• avocado 
• shredded Monterey Jack cheese 
• chopped green onions

Instructions:

• 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. 

•  Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.