INGREDIENTS

• 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 (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

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, 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.

Sometimes we make it vegetarian: it's even good without the chicken!

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Posted by MaryBeth

I often make white chicken chili-- which is similar. This looks really good and will probably be one of our meals this coming week! Thanks for posting the recipe!
I spent some time getting to know you through your blog and don't know how I haven't discovered you before now!! I will be back! Ü

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Posted by ktneis

This receipe sounds great and has a few extra things in it than mine. I do have to skip the avocado as my family won't touch them. This is a nice lenten soup. I made corn chowder and potatoe soup this week. I couldn't open my jaw earlier so soup was on our menu.

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