Ingredients

  • 1 onion, chopped
  • 3 cloves garlic, minced 
  • 1 tablespoon olive oil 
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 ¼ cups water
  • 1 cup whole corn kernels, cooked
  • 1 cup white hominy
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained 
  • ¼ cup chopped fresh cilantro
  • 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
  • crushed tortilla chips
  • sliced avocado
  • shredded Monterey Jack cheese
  • chopped green onions

Prep: 20mins Cook: 20mins Total: 40mins Servings: 8

Directions

Step 1: 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.

Step 2: Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

Step 3: Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Nutrition Facts

Per Serving:377 calories; 19.1 g total fat; 46 mg cholesterol; 943 mg sodium. 30.9 g carbohydrates; 23.1 g protein

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