Chicken Tortilla Soup

This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
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Ingredients

| Quantity | Ingredient | Notes |
| ————- |——————–| ———————————|
| 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 ¼ 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 |
| ¼ cup | chopped fresh cilantro | |
| 2 | boneless chicken breast halves | cooked and cut into bite-sized pieces |
| | crushed tortilla chips | |
| 1 | sliced avocado | |
| | shredded Monterey Jack cheese | |
| | chopped green onions | |
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Directions

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.