Chicken Tortilla Soup

Ingredients

• tablespoon olive oil
• medium onion, chopped
• clove sgarlic, minced
• (28 ounce) can crushed tomatoes
• (10.5 ounce) can condensed chicken broth
• 1/4 cup swater
• teaspoon schili powder
• teaspoon dried oregano
• (15 ounce) can black beans, rinsed and drained
• large boneless chicken breast halves, cooked and cut into bite-sized piece s
• cup whole corn kernels, cooked
• cup white hominy
• (4 ounce) can chopped green chile peppers
• 1/4 cup chopped fresh cilantro
• 1/2 cup crushed tortilla chips, or to taste
• medium avocados, slice d, or to taste
• 1/2 cup shredded Monterey Jack cheese, or to taste
• tablespoon schopped green onions, or to taste

Instructions

1. Gather all ingredients. Dotdash Meredith Food Studios
2. Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
3. Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
4. Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
5. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions. DOTDASH MEREDITH FOOD STUDIOS