“I like to buy a whole rotisserie chicken at the grocery store, shred it and use it that week for dinner. I especially like it in this recipe. It makes the soup even easier to make”
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 oz) can crushed tomatoes
2 (10.5) cans low-sodium chicken broth
1 1/4 cups water
1 cup whole corn kernels
1 cup white hominy
1 (4 oz) can chopped green chilies
1 (15 oz) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breasts halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
1. 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.
2. Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Ready in 30 minutes. Serves 8.
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