CHICKEN TORTILLA SOUP I

CHICKEN TORTILLA SOUP I

1 onion, chopped

3 clove garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon oregano

1 (28-oz.) can crushed tomatoes

1 (10.5-oz.) can condensed chicken broth

1 ¼ cups water

1 cup whole corn kernels, cooked

1 cup white hominy

1 (4-oz.) can chopped green chili peppers

1 (15-oz.) can black beans, rinsed and drained

¼ cup chopped fresh cilantro

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

crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions

In a medium stockpot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer 5 to 10 minutes.

Stir in corn, hominy, chilies, 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.

Yield: 8 servings.