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Ingredients

1 tablespoon olive oil

1 teaspoon dried oregano

2 teaspoons chili powder

3 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

1 cup white hominy

1 onion, chopped

shredded Monterey Jack cheese

crushed tortilla chips

1 (10.5 ounce) can condensed chicken broth

1 1/4 cups water

chopped green onions

2 boneless chicken breast halves, cooked and cut into bite-sized pieces

1 cup whole corn kernels, cooked

1/4 cup chopped fresh cilantro

1 (15 ounce) can black beans, rinsed and drained

1 (4 ounce) can chopped green chile peppers

sliced avocado

Steps

Step 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.

Step 2

Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

Step 3

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