Tortilla Soup Recipe

1 tablespoon extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 (28-ounce) can crushed tomatoes, undrained
4 cups reduced-sodium chicken broth
2 cups water
8 (6-inch) day-old corn tortillas, sliced into strips and baked until crisp
1 (15-ounce) can hominy, drained
1 medium poblano, anahiem or jalapeño chile pepper, seeded and chopped
1 (15-ounce) can black beans, rinsed and drained
1 ½ cups cooked, shredded chicken
1/4 cup chopped fresh cilantro
1 teaspoon salt
Avocado slices
Shredded Manchego or Monterey Jack cheese
Sour cream

1. Heat oil in a large stockpot over medium heat. Add onion and garlic to pan. Sauté until soft. Stir in spices, tomatoes, chicken broth, water and 1/2 of the tortilla strips. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
2. Stir in hominy and next 5 ingredients (hominy through salt). Simmer 10 minutes.
3. Pour soup into bowls and top with remaining tortilla strips, avocado, cheese and a dollop of sour cream. Makes 12 cups.

Per (1 1/2-cup) serving: 220 calories, 4g fat, 10mg chol., 10g prot., 36g carbs., 8g fiber, 1110mg sodium.