Tortilla Soup

I LOVE this tortilla soup recipe... I have not found a single soul that did not like it... but watch out - it's enough to feed an army. I make it... share it will all the sick families in the ward... eat it, eat it again, and again then freeze the rest... it freezes GREAT, then you can just thaw it out and love it again. We've made it for Bill's family huge gathering... it fed everyone... what's not to love about opening a number 10 can and tossing the whole thing in???

Warning: this is the hefty servings version. Scroll down lower for the family version

3 large onion, chopped
3 Tbs. minced garlic (I use the jarred stuff)
3 tablespoon butter or oil (to sauté the above items in)
6 teaspoons chili powder
3 teaspoon dried oregano
2 quart jars of crushed tomatoes (if you need to stretch amount add another)
3 (10.5 ounce) can chicken broth
6 cups water
1 #10 can of corn
1 #10 can hominy
4 to 6 (4 ounce) cans chopped green Chile peppers
1 #10 can black beans, rinsed and drained
1 cup chopped fresh cilantro
Extras if you want:
chicken cooked and cut into bite-sized pieces (use leftovers – or go without!)
Directions:
1. In a medium stock pot, heat butter (or oil) over medium heat. Sauté onion and
garlic in 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, hominy, chilies, beans, cilantro, and chicken. Simmer
for 10 minutes.
3. Serve with crushed tortilla chips, avocado slices, cheese, sour cream, and chopped green onion.

Tortilla Soup (family version)
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 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
crushed tortilla chips
sliced avocado
shredded cheese
chopped green onions
Extras if you want:
chicken cooked and cut into bite-sized pieces (use leftovers – or go without!)
for toppers
crushed tortilla chips, fresh sliced avocado, shredded cheese, chopped green onions
Directions:
1. In a medium stock pot, heat oil over medium heat. Sauté 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, hominy, chilies, beans, cilantro, and chicken. Simmer
for 10 minutes.
3. serve with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Recipe courtesy of Auntie Tam