Makes: 8 Servings

Description: This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!

Ingredients:
1  onion, chopped
3 cloves  garlic, minced
1 tablespoon  olive oil
2 teaspoons  chili powder
1 teaspoon  dried oregano
1 28 oz can  crushed tomatoes
1 10.5 oz can  condensed chicken broth
1 1/4 cups  water
1 cup  whole corn kernels, cooked
1 cup  white hominy or rice
1 4 oz can  chopped green chile peppers
1 15 oz can  black beans, rinsed and drained
1/4 cup  chopped fresh cilantro
2  boneless chicken breast halves, cooked and cut into bite-sized pieces

Instructions: 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.

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

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

via AllRecipes/image credit flickr:Meeshatron!