Chicken Tortilla Cheese Soup


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 1/2 ounce) can 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

sliced avocado

shredded Monterey Jack cheese

chopped green onion


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.