Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes
- 1 ¼ cups chicken broth
- 1 ¼ cups water
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 (15 ounce) can black beans, rinsed and drained
- 1-2 cups shredded cooked chicken
- 1 cup whole cooked corn kernels
- 1 cup white hominy, rinsed
- 1 (4 ounce) can chopped green chile peppers
- ¼ cup chopped fresh cilantro
GARNISH - Crushed tortilla chips, or to taste
- 2 medium avocados, sliced or chunked
- Monterey Jack cheese to taste
- Chopped green onions to taste
- Sour Cream to taste
- Gather all ingredients. Heat oil in a pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
- Stir in crushed tomatoes, broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
- Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and garnish with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.
I prepared this and froze in 4 freezer baggies. Pat can remove a serving at a time for an easy meal.