Ingredients

• 1 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 15oz can of corn
• 1 15-30oz can of white or gold hominy
• 1 4oz can chopped green chile peppers
• 1 15oz can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• Teaspoon of cayenne pepper
• Pinch of cumin
• Salt and pepper
• 2 boneless chicken breasts
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

Steps

1. Season chicken with salt and pepper, then cook in the medium pot until golden on both sides. It should be mostly uncooked in the middle and will finish cooking in the soup. Take the chicken out and set it to the side. Cut into bite sized pieces.
2. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, cayenne pepper, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
3. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
4. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.