Chicken Tortilla Soup

 

Soup

ingredients

 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

 sliced avocado

 shredded Monterey Jack cheese

 chopped green onions

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.

Per Serving: 188 calories; protein 3.7g; carbohydrates 26.1g; fat 8.7g; cholesterol 0.4mg; sodium 516.2mg.