Tortilla Soup

Ingredients:

• 2 boneless chicken breast halves
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 2 teaspoon cumin
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 1 (28 ounce) can crushed tomatoes
• 2 (10.5 ounce) can chicken broth
• 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
• 1/4 cup chopped fresh cilantro
• Tortilla chips, crushed
• 1 avocado, sliced
• Monterey Jack cheese, shredded
• Green onions, chopped
• 1 lime, cut into wedges

Directions:

1. Heat oil in a medium stock pot over medium heat. Saute onion and garlic in until soft, about 5-7 minutes. Stir in chili powder, cumin, salt, pepper, tomatoes, broth. Bring to a boil, reduce heat and simmer for 5 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 30 minutes. Remove chicken and shred. Return to pot and continue to simmer for an additional 30 minutes.
3. Ladle soup into individual bowls and top with crushed tortilla chips, avocado slices, cheese, green onion and lime wedges.

Yields: 8 servings

Printed From: www.sweetpeaskitchen.com