Chicken Tortilla Soup

• 1 onion, chopped
• 3 garlic cloves, minced
• 1 T. olive oil
• 2 t. chili powder
• 1 t. dried oregano
• 1 can (28 oz.) crushed tomatoes
• 1 can (10.5 oz.) condensed chicken broth
• 1 1/4 c. water
• 1 c. white hominy
• 1 c. whole corn kernels, cooked
• 1 can (4 oz.) chopped green chilies
• 1 can (15 oz.) black beans (rinsed and drained)
• 1/4 c. chopped fresh cilantro
• 2 boneless chicken breasts, about 1 1/2 lbs.
• 
  
• Toppings:
• tortilla strips or chips
• shredded cheese
• avocados
• guacamole
• tomato
• green onion
• sour cream

1. Add all the ingredients except corn tortilla strips, cheese, avocados, guacamole, tomato, sour cream and green onion to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
2. Add cheese just before serving.
3. To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in hot oil and sprinkle on top of your soup. Add cubed avocados too!

Recipe Credit: Unknown

Stockpot Method:
1. In a medium stockpot, heat oil over medium heat. Saute onion and garlic in oil until soft.
2. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil and simmer for 5-10 minutes.
3. Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
4. Ladle soup into individual bowls and top with chips, avocado, cheese, tomatoes, green onions, sour cream, etc.

Serves: 8
Prep Time: 20 minutes
Cook Time: 20 minutes