Tortilla Soup

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Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 (15 oz) can diced tomatoes
• 1 (32 oz) carton chicken broth
• 1 cup water
• 1 (15 oz) can whole kernel corn, drained
• 1 (15 oz) can white hominy, drained
• 1 (4 oz) can diced green chiles
• 2 (15 oz) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1 lb cooked chicken breast, shredded
• Optional garnishes: Tortilla chips, shredded cheese, sour cream, sliced avocado, lime wedges

Instructions

1. Sauté the aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic; cook and stir until softened (about 5 minutes). Stir in the chili powder and ground cumin until fragrant.
2. Build the soup base: Stir in the diced tomatoes, chicken broth, and water. Bring the liquid to a boil, then reduce the heat to low and simmer uncovered for 10 minutes.
3. Add remaining ingredients: Mix in the corn, hominy, green chiles, black beans, cilantro, and shredded chicken.
4. Simmer and serve: Cook for another 10 to 15 minutes to allow all the flavors to melt together and heat through. Ladle into bowls and serve warm topped with your preferred garnishes (tortilla chips, cheese, avocado, etc.).