8(6-inch) day-old corn tortillas, sliced into strips and baked until crisp
1(15-ounce) can hominy, drained
1medium poblano, anahiem or jalapeno chile pepper, seeded and chopped
1(15-ounce) can black beans, rinsed and drained
1 1/2cups cooked, shredded chicken
1/4cup chopped fresh cilantro
Shredded Manchego or Monterey Jack cheese
Heat oil in a large stockpot over medium heat. Add onion and garlic to pan. Saute 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.
Stir in hominy and next 5 ingredients (hominy through salt). Simmer 10 minutes.
Pour soup into bowls and top with remaining tortilla strips, avocado, cheese and a dollop of sour cream. Makes 12 cups.