3 | stalk(s) | Green Onion |
0.5 | bag(s) | Tortilla Chips |
0.94 | lb | Black beans - low sodium |
0.66 | lb | vegetable Stock |
0.67 | tbsp | chili powder |
0.25 | cup | cilantro |
1 | cup | Corn (whole kernel) |
3 | clove | garlic |
0.25 | lb | Green Chili Peppers |
1 | cup | Monterey Jack Cheese |
1 | tbsp | olive oil |
1 | unit | onions |
1 | tsp | oregano |
1.75 | lb | tomatoes |
1.25 | cup | Water |
In a large 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, and cilantro. Simmer for 10 minutes.
Serve soup with crushed tortilla chips, avocado slices, cheese, and chopped green onion.