1 onion, chopped (I used about 1/2 an onion)
3 cloves garlic, minced (I didn't have any fresh garlic on hand, so I used some garlic powder)
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes (I used diced tomatoes)
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (I didn't have any hominy, I just added an extra 1/2 cup or so of corn)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (omitted)
2 boneless chicken breast halves, cooked and cut into bite-sized pieces (I used leftover chicken from the previous day)
crushed tortilla chips
sliced avocado (omitted)
shredded Monterey Jack cheese (I used cheddar)
chopped green onions (omitted)
- 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.
- Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.