Tortilla Soup

INGREDIENTS
* 1 onion sweet, chopped
* 1 bell pepper of some sort
* 2-3 Jalapenos
* 5 cloves garlic, minced
* 1 tablespoon olive oil
* A bunch of shakes of chili powder and or southwest seasoning
* A bunch shakes of italian seasoning
* 1 (28 ounce) can crushed tomatoes
* 4 cups chicken broth (see below)
* 2-3 ears of corn OFF the cob
* 1 cup white hominy
* 1 (4 ounce) can chopped green chile peppers
* 1 big can black beans drained
* 1/4 cup chopped fresh cilantro
* 3 cups of cooked chicken (from recipe below)
* crushed tortilla chips
* sliced avocado
* low fat mexican cheese
* chopped green onions

DIRECTIONS

1. 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 5 to 10 minutes.
2. Stir in corn, peppers, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.


Chicken Broth Directions

INGREDIENTS
1 Whole Chicken Chopped (or a bunch of chicken parts with some significant meat)
3 Celery Stalks with leaves chopped
1 Onion
2 Carrot Sticks chopped
1 tsp ground peppercorns
1 bayleaf
6 chicken bouillon cubes
1 tsp celery seed
1 tsp thyme
t tsp salt

DIRECTIONS
In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
(Use this for chicken noodle soup as well)

Adapted from:
http://allrecipes.com/Recipe/Chicken-Tortilla-Soup-I/Detail.aspx
&
http://allrecipes.com/Recipe/Chicken-Soup-III/Detail.aspx