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Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 T olive oil
2 tsp chili powder
1 tsp dried oregano
1 28 oz can crushed tomatoes
1 10.5oz can chicken broth
1 1/4 cup water
1 can (or 1 cup frozen) corn kernals
1 can white hominy
1 4oz can chopped green chile peppers
1 15oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite sized pieces
Optional toppings: tortilla chips, avocado slices, cheese, green onions, sour cream.
Directions:
In medium stockpot 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 5-10 minutes. Stir in corn, hominy, chilies, beans, cilantro and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls and top with crushed tortilla chips, avocado slices, monterey jack cheese and chopped green onions.
