Chicken Tortilla Soup

• 4 Chicken breast halves (Cooked & diced)
• 1 Onion, finely chopped
• 2 Cloves of garlic, minced
• 1 Tbls Olive oil
• 2 Tsp Chili powder
• 1 Tsp Oregano
• 1 28 oz can of crushed tomatoes
• 1 10.5 oz can condensed chicken broth
• 1 1/4 cup Water
• 1 cup Yellow Hominy
• 1 15 oz can Black Beans, drained and rinsed
• 1 4oz can of jalapeno peppers (diced)
• 1 cup Corn kernels
• 1/2 cup Picante sauce
• Fresh cilantro
• Tortilla chip crushed or strips
• Shredded Mexican cheese
• Sour cream

1. In a stock pot, heat oil and saute the onion and garlic.
2. Add chicken, then stir in chili powder, oregano, tomatoes, chicken broth and water. Bring to boil and then simmer for 5 to 10 minutes.
3. Stir in the hominy, black beans, jalapeno peppers, corn and picante sauce. Let simmer for 15 to 20 minutes.
4. Serve soup. Top it with cheese and tortilla chips. If it is to hot, add a dollop of sour cream.

chicken, onion, garlic, olive oil, chili powder, oregano, tomatoes, condensed chicken broth, water, hominy, black beans, peppers, corn kernels, picante sauce, fresh cilantro, tortilla chip, cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-50118902 (may not work)