Chicken Tortilla Soup Recipe

I found this great recipe for Chicken Tortilla Soup a few days ago and made a batch that turned out great. Here are the ingredients in case the page goes away:

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

Of course, I tweaked the recipe a bit to suit my needs (as I suggest you do). Instead of chicken breasts, I used thighs to save money and add flavor. They were skinned, browned, and then cooked in the broth, then the meat was shredded and removed the bones before finishing the soup. I added a chopped habanero for heat.

I skipped the tortilla chips and cheese to lower the calories. I know, I know… this sort of kills the tortilla part of tortilla soup, but oh well. If you want tortillas, I suggest using corn tortillas sliced into 1/4 inch slices instead of the chips.