Tortilla Soup

The weather has turned chilly. Time to warm up with some soup. Tonight I'm making a slightly spicy Chicken tortilla soup.

Ingredients are:

1 onion chopped
3 cloves garlic, minced
1 TB olive oil
2 tea chili powder
1 tea dried oregano
1 (28 oz) can crushed tomatoes
4 cups Mexican Tortilla Broth
1 can of corn
1 small white hominy (rinsed and drained)
7 oz can of diced green chilies
1 small can black beans, rinsed and drained
Meat off a whole rotisserie chicken
crushed tortilla chips, or strips
shredded cheese
chopped green onions (optional)
sliced avocado

Saute the onion and garlic in the oil til soft. Stir in the chili powder, oregano, tomatoes, and broth. Bring to a boil, turn heat to low, cover and simmer for 10 minutes.

Stir in corn, hominy, chilies, beans, and chicken.

BEST BROTH EVER!!!

Simmer another 15 to 20 minutes or until warmed through completely.

Ladle soup into a bowl and top with cheese, chopped green onions, tortilla strips or crushed tortilla chips, and slices of avocado. Serve with warm cornbread or warmed corn tortillas.

Can add cilantro but I prefer not to.

Serves 8.

George likes to add fresh chopped jalapeno to his.