Chicken Tortilla Soup

This was a great soup and I would definitely make it again. John and I thought it resembled a runny chicken chili (which was a good thing in our minds). I did make a few changes to the recipe. I used 2 cans of chicken broth and no water. I used 2 cups of whole corn kernels and omitted the white hominy. I was considering adding zucchini, but didn't in the end. I also omitted the oregano and used cumin. I added a splash of lime juice.

Chicken Tortilla Soup I submitted by Star Pooley on allrecipes.com
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 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions
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, chiles, 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.