Chicken Tortilla Soup I

Ingredients

• 8 servings avocado sliced
• 2  chicken breast halves boneless cooked cut into bite-sized pieces
• 15 ounce black beans rinsed drained canned
• 4 ounce chile peppers green chopped canned
• 28 ounce canned tomatoes crushed canned
• 10.5 ounce condensed chicken broth canned
• 2 teaspoons chili powder 
• 1 cup corn kernels whole cooked
• 0.3 cup cilantro leaves fresh chopped
• 3 cloves garlic minced
• 8 servings green onions chopped
• 1 cup hominy white
• 8 servings monterrey jack cheese shredded
• 1 tablespoon olive oil 
• 1  onion chopped
• 1 teaspoon oregano dried
• 8 servings tortilla chips crushed
• 1.3 cups water 

Equipment

• bowl
• ladle
• pot

Directions

1. In a medium stock pot, heat oil over medium heat.
2. 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.
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.