Makes: 8 Servings
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!
1 28 oz can
1 10.5 oz can
condensed chicken broth
1 1/4 cups
whole corn kernels, cooked
white hominy or rice
1 4 oz can
chopped green chile peppers
1 15 oz can
black beans, rinsed and drained
chopped fresh cilantro
boneless chicken breast halves, cooked and cut into bite-sized pieces
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.