Tortilla Soup

from my friend, Michelle.  Really good, freezes so well.  Hominy, just in case you didn’t know (I didn’t!) can be found in a can with the beans. :)

1 onion- chopped
3 cloves garlic, minced
1 T olive oil
1 t cumin powder
1 t garlic powder
½ t chili powder
1 (28 oz) can crushed tomatoes
4 (10/5 oz) can condensed chick broth
1 cup whole corn kernels – cooked
1 cup white hominy
1 (4 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed, drained
¼ cup chopped cilantro
2 boneless chicken breast halves, cooked and cut into bite sized pieces
Sour cream
Chopped green onions
Crushed tortilla chips
Sliced avocado
Shredded Monterey Jack cheese

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, garlic powder, tomatoes and broth. Bring to a boil and simmer 5-10 minutes. Stir in corn, hominy, chiles, beans, cilantro and chicken. Bring to a boil and simmer 1 hour. Ladle soup into individual serving bowls. Top with sour cream, green onions, crushed tortilla chips, avocado slices and cheese.

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