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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
28 ounces tomatoes |
10 1/2 ounce condensed chicken broth |
1 1/4 cups water |
1 cup corn kernels, cooked |
1 cup white hominy |
4 ounces green chili peppers, chopped |
15 ounce black beans, rinsed and drained |
1/4 cup chopped fresh cilantro |
2 boneless chicken breast halves, cooked and cut into bite-sized pieces |
Directions:
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.
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