Easy Mexican Tortilla Soup

I'm so excited about this recipe. It's the perfect combination - easy, healthy, AND delicious! And it makes plenty of leftovers for lunches or to freeze for later.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  large  white onion
• 4  garlic cloves, minced
• 1  tablespoon olive oil
• 1  bell pepper, chopped
• 1  jalapeno pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1  teaspoon chili powder
• 1  teaspoon oregano
• 1  teaspoon cumin
• 1  teaspoon paprika
• 4  cups chicken broth or 4  cups  stock
• 1 (10 ounce) bag frozen corn
• 1 (15 ounce) can black beans
• 1 (14 ounce) can hominy or 1 (14 ounce) can chickpeas
• 1  lb  shredded  cooked chicken
• 1⁄2 cup  chopped fresh cilantro
•  tortilla chips
• 1⁄2  sliced avocado (optional)
• 1  lime (optional)
• 8  ounces  shredded monterey jack cheese (optional)

Directions

1. Cook and shred 1 lb chicken. There are many ways to do this. I boiled chicken breasts until the internal temperature reached 160, then took two forks and shredded the breasts by hand.
2. Chop onions, chop peppers, chop cilantro, and mince garlic.
3. Saute onion and garlic in oil until soft, add peppers halfway through.
4. Stir in chili powder, oregano, paprika, cumin, tomatoes, and chicken broth/stock. Bring to a boil, simmer for 5 to 10 minutes.
5. Stir in corn, hominy, black beans, cilantro, and chicken. Simmer for 10 minutes.
6. Serve with tortilla chips, and optional toppings such as avocado, limes, shredded monterey jack cheese, or chopped green onions.