Chicken Tortilla Soup

Chenae Duerden

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
2 tsp. chili powder
1 tsp. dried oregano
1 (28 oz) can crushed tomatoes
1 (10.5 oz) can condensed chicken broth
lime juice
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1-1/4 c. water
1 can corn
1 c. white hominy (opt)
1 (4 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed and drained
1/4 c. fresh cilantro, chopped
2 boneless skinless chicken breast halves, cooked and cut into bite-sized pieces
Tortilla chips, crushed
Avocado, sliced
Monterey Jack Cheese, shredded

In a medium pot, heat oil over medium heat. Saute onion and garlic in oi 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. Squeeze in lime juice to taste. Simmer for 10 minutes. Ladle soup into serving bowls and top with crushed tortilla chips, avocado slices, cheese, and fresh cilantro.