CHICKEN TORTILLA SOUP

By chefpluim

Ingredients

• 1 ONION CHOPPED
• 3 CLOVES GARLIC MINCED
• 1 TBL OLIVE OIL
• 2 TSP CHILI POWDER
• 1 TSP DRIED OREGANO
• 1 28 OZ CAN CRUSHED TOMATOES
• 1 10.5 OZ CAN CONDENSED CHICKEN BROTH
• 1 1/4 CUP WATER
• 1 CUP WHOLE CORN KERNELS COOKED
• 1 CUP WHITE HOMINY
• 1 4OZ CAN CHOPPED GREEN CHILE PEPPERS
• 1 15 OZ CAN BLACK BEANS, RINSED AND DRAINED
• 1/4 CUP CHOPPED FRESH CILANTRO
• 2 BONELESS CHICKEN BREAST HALVES COOKED, CUT INTO BITE SIZED PIECES
• CRUSHED TORTILLA CHIPS
• SLICED AVACADO
• SHREDDED MONTEREY JACK CHEESE
• CHOPPED GREEN ONIONS

Preparation

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 MIN

STIR IN CORN HOMINY CHILES BEANS CILANTRO AND CHICKEN. SIMMER FOR 10 MINUTES

LADLE SOUP INTO INDIVIDUAL SERVING BOWLS AND TOP WITH CURSHED TORTILLA CHIPS AVOCADO SLICES CHESSE AND CHOPPED GREEN ONION.