Mexican-Style Chicken Soup

• 1 Tablespoon Olive Oil
• 1 whole Large Onion
• 2 whole Garlic Cloves, Finely Chopped
• 1 whole Jalapeno, Seeded And Finely Chopped
• 2 teaspoons Chili Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1 quart Reduced Sodium Chicken Broth
• 1-1/2 pound Plum Tomatoes, Diced
• 1 can (4 1/2 Oz. Size) Green Chilies
• 1 can (15 Oz. Size) Hominy, Drained, Or 2 Cups Frozen Corn
• Salt To Taste
• 2 cups Shredded, Cooked Chicken
• 1/3 cups Chopped Fresh Cilantro
• 1 whole Ripe Avocado, Peeled, Pitted And Sliced
• 1 whole Lime, Sliced, For Serving

1. 1. In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic and jalapeno. Cook, stirring, until the onion is translucent, about 5 minutes. Add the chili powder, oregano and cumin; cook one minute more.
2. 2. Stir in the broth, tomatoes, chilies, hominy and salt. Bring to a boil then immediately reduce heat and simmer for 20 minutes. Add the chicken, simmer 10 minute more. Stir in cilantro.
3. 3. Ladle into individual bowls and served garnished with the avocado slices and lime wedges.

olive oil, onion, garlic, chili powder, oregano, ground cumin, chicken broth, tomatoes, green chilies, hominy, salt, chicken, fresh cilantro, avocado, lime

Taken from tastykitchen.com/recipes/soups/mexican-style-chicken-soup/ (may not work)