Chicken Tortilla Soup

This soup was my dinner tonight. It is quick to make, (even with a 16 month old running around) flavorful, and filling. Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Cheddar, Monterey Jack cheese, crushed tortilla chips, and green onion. Enjoy! (I certainly did!)

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

Directions:

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.