Chicken Tortilla Soup

This is a FAVORITE soup of ours - its more like a stew....nice and hearty. And we often top it with diced avocados, shredded cheddar cheese and my favorite - crunchy tortilla strips!!! (I cut corn tortillas into strips and then fry them in coconut oil, scrunching them while they cook. Drain on paper towels and let cool). YUM!!!

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!!!