CHICKEN TORTILLA SOUP
1 onion, chopped
3 cloves garlic, minced
1 Tbsp coconut oil (or other oil)
1-2 Tbsp cumin (to taste)
chili powder - optional, to taste
1 (28oz) can diced tomatoes
3 cups chicken broth
1 cup whole corn kernels
1 cup white hominy (mexican style hominy)
1 can (4oz) green chiles
1 (15oz) can black beans (or equivalent of soaked beans, cooked)
1/4 cup chopped fresh cilantro
2 boneless chicken breasts, cooked and cut into bite-sized pcs.
1. In med. stock pot heat oil over med. heat. Saute onion and garlic until soft. Stir in cumin, chili powder, tomatoes, broth. Bring to a boil and simmer, 5-10 minutes.
2. Stir in corn, hominy, chiles, beans, cilatnro and chicken. Simmer 10 minutes.
Ladle soup into bowls and top with desired toppings!!! YUM!!!