Chicken Tortilla Soup I RecipeHome cooked recipes, Chicken Tortilla Soup I Recipe recipe 2019, Chicken Tortilla Soup I Recipe recipe, easy Chicken Tortilla Soup I Recipe recipe 2019, Chicken Tortilla Soup I Recipe dessert recipe, Chicken Tortilla Soup I Recipe recipe by ingredient, Chicken Tortilla Soup I Recipe recipe builder
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
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.