Recipe of the Month - Brandy's Chicken Tortilla Soup

Brandy's Chicken Tortilla Soup

Ingredients:
1/2 white onion, chopped nice and little
4 gloves of garlic, minced
2 cans of chicken broth condensed
1 can (28 oz) crushed tomatoes
1 little can of chopped green chilies (I OMITTED THE CRUSHED TOMATOES AND THE GREEN CHILIES AND USED A CAN OF ROTEL INSTEAD)
1 can of water (use a leftover can of chicken broth)
1 can of hominy, drained
1 can of black beans, drained
1 can of whole kernal corn, drained
2 teaspoons of chili powder
1 teaspoon of cumin
splash of oregano
2 boneless chicken breast (cooked - boiled or baked)
corn tortillas

Optional toppings:
cheese
avocado
cilantro
sour cream

Directions:
Brown/sautee the onions and garlic, then add chicken broth, water, crushed tomatoes, green chilies, chili powder, cumin, and oregano and bring to a boil. After it comes to a boil, add corn, black beans, and hominy. Turn to a simmer for 30 minutes. While the soup is simmering, shread or chop the cooked chicken and place in the soup. Cut up the corn tortillas into strips and put into oven and cook until crispy.

SUPER YUMMY! Thanks Brandy for the recipe! We even had leftovers and are having that on a baseball game night reheated! DELISH!