Chicken Tortilla Soup I|Print

Servings: 8

onion, chopped

garlic, minced

olive oil

chili powder

dried oregano

crushed tomatoes

condensed chicken broth

water

whole corn kernels, cooked

white hominy

chopped green chile peppers

black beans, rinsed and drained

chopped fresh cilantro

boneless chicken breast halves, cooked and cut into bite-sized pieces

crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions

Chicken Tortilla Soup I

Prep:

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Cook:

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Ready in:

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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.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.