soup that says "muy bueno!"

You'll love this soup as it's great during the cold winter months to warm your insides, and it's great to have during the hot summer with the extras that you can add like cool, creamy avocado and sour cream. It's definitely hearty enough to eat for a meal by itself and makes plenty for leftovers.

CHICKEN TORTILLA SOUP

1 onion, chopped

2 cloves garlic, minced
1 T olive oil

2 tsp dried oregano

2 T chili powder

1 28-oz crushed tomatoes

1 10-oz chicken broth

1 1/4 c water

1 can whole corn

1 can white hominy

1 4-oz can chopped green chili peppers

1 15-oz can black beans, rinsed

1/4 c fresh cilantro, chopped

2 boneless chicken breasts, cooked and cubed

Optional:

Tortilla chips or Frito's

Sliced avocado

Shredded jack or cheddar cheese

Chopped green onion

Sour cream

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 10-15 min. Stir in corn, hominy, chiles, beans, cilantro and chicken. Simmer for 20-30 minutes.

Ladle soup into individual serving bowls and top with chips, avocado, cheese, sour cream and green onion.

Here's a thought for our Food For Thought Friday:

"I know God will not give me anything I can't handle. I just wish he didn't trust me so much." -Mother Teresa

TGIF! Have a great weekend from the girls at georgie tees! --LeShan