Chicken Tortilla Soup
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder (more or less, depending on your tastes)
1 teaspoon dried oregano, optional
1/2 to 1 tsp. cumin
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 (I make my own by baking corn tortillas strips in the oven)
sliced avocado
shredded Monterey Jack cheese
chopped green onions
* In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cumin, 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.
***Variation: You can also use one can of Ro-Tel and one can of diced tomatoes in place of the crushed tomatoes and separate can of green chiles. You can omit the oregano (I don't like it!!!) and add 1/2 to 1 tsp. cumin instead. Tomato paste can be added if you like a heavy tomato-based soup. This is also fantastic served with fresh lime squeezed on top.
Play with the spices/ingredients and see what tastes best to you. This recipe is very versatile and forgiving.
Enjoy!!!!
