Chicken Tortilla Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion , chopped
• 3 cloves garlic , minced
• 1 , 28 ounce
• 1 , 10.5 ounce
• 1.25 cups water
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 , 15 ounce
• 2 large boneless chicken breast halves , cooked and cut into bite-sized pieces
• 1 cup whole corn kernels , cooked
• 1 cup white hominy
• 1 , 4 ounce
• 0.25 cups chopped fresh cilantro
• 0.5 cups crushed tortilla chips , or to taste
• 2 medium avocados , sliced, or to taste
• 0.5 cups shredded Monterey Jack cheese , or to taste
• 2 tablespoons chopped green onions , or to taste

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.

3. 3

   Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.

4. 4

   Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.

5. 5

   Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.