Right in your chicken spot.

It's winter time, which means I'm making all kinds o' soup. This delicious, cheap and easy to make chicken tortilla soup hit several spots the other day. So many spots, in fact, that I decided I must share it. This recipe freezes very well, so I usually double it. I love, love, love to serve this with my cheddar jalapeño cornbread (recipe below as well)

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 cilantro

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 cilantro.

Cheddar Jalapeño Cornbread:
1 box Jiffy cornbread mix

1 egg

1/3 cup milk

4 oz pickled jalapeños

2/3 cup cheddar cheese

mix together throughly and bake at 425ºF for 12-15 minutes. NOM.

Enjoy!