Mexican Chicken Tortilla Soup

SERVES: 6

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic minced
• 1 28 oz can of crushed tomatoes
• 10 oz chicken broth
• 1 cup water
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 pound cooked boneless chicken breast – cut into bite size pieces
• 1 15 oz can of white hominy
• 1 15 oz can of black beans rinsed/drained
• 1 cup yellow corn kernels cooked
• 1 4 oz can of chopped green chilies
• 3 cubes frozen cilantro or 1/2 cup chopped fresh

Optional

• Sliced Avocado
• Shredded Cheddar Cheese
• Crushed Tortilla Chips

Method

• Heat vegetable oil over medium heat.
• Saute in minced garlic until slightly brown.
• Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
• Bring to a boil, then simmer for 10 minutes.
• Stir in chicken, hominy, black beans, corn, chopped green chilies and cilantro. Stir well.
• Simmer for 15 minutes.
• Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on top.