Chicken Tortilla Soup

Sally sent me this recipe several weeks ago, but I've been waiting to publish it.  I feel like after so much filling food in December, January is always a great time for soups.  This one looks really yummy!  I can't wait to try it!

Chicken Tortilla Soup Recipe
Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 T. olive oil
2 t. chili powder
1 t. oregano
1 (28-oz.) can crushed tomatoes
2 (10.5-oz.) can chicken broth
1 & 1/4 C. water
1 C. cooked corn kernels (or canned)
1 C. white hominy (same section as canned corn)
1 (4-oz.) can chopped green chilis
1 (15-oz.) can black beans, drained & rinsed
1/4 C. chopped cilantro
2 chicken breasts, cooked & cut into small pieces (or use a rotisserie
chicken, would use 1/2 of the chicken for this serving size, give or
take depending on how much chicken you want)

Garnish: tortilla chips, avocado, Monterrey jack cheese, sour cream, green onions, whatever sounds good!

Preparation:
Sauté onions in olive oil with garlic on low heat for awhile to cook down (I like to cook out onion flavor). Transfer to large pot & stir in chili powder, oregano, tomatoes, broth & water. Bring to a boil &simmer about 10 minutes. Stir in corn, hominy, chilis, beans, cilantro & chicken. Simmer another 10 minutes. Serve and top with garnish.