Chicken Tortilla Soup

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked

• 1 cup white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions
  
  
  
  
  
  
  In a medium stock pot, heat acrylic over medium heat. Saute onion and garlic in oil until finally soft. Stir in chili powdered, oregano, tomatoes, broth, and h2o. Bring to a boil, along with simmer for 5 to 10 moments.
  Stir in corn, hominy, chiles, espresso beans, cilantro, and chicken. Simmer pertaining to 10 minutes.
  Ladle soup straight into individual serving bowls, and top with crushed tortilla chips, avocado pieces, cheese, and chopped green onion.