Ingredients
| 1 |
large onion, chopped |
| 5 |
cloves garlic, minced |
| 1 |
tablespoon olive oil |
| 5 |
teaspoons chili powder |
| 5 |
teaspoons cumin |
| 1 |
teaspoon dried oregano |
| 28 |
ounce crushed tomatoes |
| 10 1/2 |
ounce condensed chicken broth |
| 1 1/4 |
cups water |
| 1 |
cup corn, cooked |
| 1 |
cup white hominy |
| 4 |
ounce chopped green chili peppers |
| 15 |
ounce black beans, rinsed and drained |
| 1/4 |
cup chopped fresh cilantro |
| 2 |
ounce boneless chicken breast halves, cooked and cut into bite-sized pieces |
| 1 |
sliced avocado |
| 2 |
cups shredded Monterey Jack cheese |
| 2 |
cups chopped green onions |
| 1/4 |
pound shrimp, seared and peeled |
| 2 |
ounces lime juice |
Directions
- 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.
- Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Categories
Beans, Chicken, Seafood, Tomatoes, Main Dish, Soup, American-Southwestern, Super Bowl, Boil, Quick, Simmer
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