1 sweet onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy* (dried or canned)
1 (4 ounce) can chopped green chile
peppers
1 (15 ounce) can black beans, rinsed and
drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, or 4 thighs cooked and cut into bite-sized pieces
Toppings:
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese or queso fresco
chopped green onions
Hot sauce, salt and pepper to taste
Directions –
In a medium stock pot, heat oil over medium heat. Sauté onion, and garlic in oil (don’t scorch garlic. Add as onions are starting to slight brown). Stir in chili powder, oregano, tomatoes, both and water. Bring to boil and turn down heat to simmer for about 10 minutes.
Stir in corn, hominy, chilies, beans, cilantro and chicken. Cook 10 more minutes.
Ladle soup into bowls and place crushed chips, avocado slices, cheese, and chopped green onions.
* follow package directions to rehydrate dried hominy