Chicken Tortilla Soup

I want to share a yummy recipe with you guys! I made this chicken tortilla soup tonight, and it was scrumptious! I served it with a little bit of monterey jack cheese, baked tortilla chips, light sour cream and chopped green onions.


Chicken Tortilla Soup
Prep Time: 20 MinutesCook Time: 20 Minutes
Ready In: 40 MinutesYields: 8 servings
"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!"
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 (I doubled the chicken broth because it wasn't very soupy)
1 1/4 cups water
1 cup whole corn kernels,
cooked
1 cup white hominy
1 (4 ounce) can chopped green
chile peppers (I doubled the green chiles, too)
1 (15 ounce) can black beans,
rinsed and drained
1/4 cup chopped fresh cilantro (I didn't have this, but it was good without it)
2 boneless chicken breast
halves, cooked and cut into bite
-sized pieces (I shredded it instead)
crushed tortilla chips
sliced avocado
shredded Monterey Jack
cheese
chopped green onions
DIRECTIONS:
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.
2.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.