Yummy chicken tortilla soup, y'all!

I have to say, I made a delicious soup the other day and decided to write it down before I forgot what I did. Makes about 8 servings. Hope you enjoy it as much as I did!

Suz’s Tortilla Soup

Soup:

- 2 boneless skinless chicken breasts

- taco seasoning

- 1 onion, chopped

- 2-3 garlic cloves, crushed

- 1 Tbsp olive oil

- ½ tsp chili powder

- 1 tsp dried cumin

- 1 tsp garlic powder

- 1 tsp fresh lime juice

- 1 (28 oz) can crushed tomatoes

- 1 (14 oz) can chicken stock or broth

- 1 ¼ cups water

- 1 (10.5 oz) can or 1 cup whole kernel corn, drained

- 1 (15 oz) can hominy, drained

- 1 (4 oz) can chopped HOT green chile peppers

- 1 (15 oz) can black beans, rinsed and drained

- 1/3+ cup chopped fresh cilantro

Toppings:

-       fresh squeezed lime juice

-       shredded Monterey Jack cheese

-       crushed tortilla chips

-       sliced avocado

-       chopped green onions

1. Heat oven to 375. Drizzle some olive oil evenly over chicken breasts and sprinkle with taco seasoning on both sides. Bake until done, about 20-25 min. Allow to cool and shred with two forks. Set aside.
2. In a medium stock pot, heat oil over medium heat. Sauté onion and garlic until soft/clear. Add chili powder, cumin, garlic powder, lime juice, tomatoes, broth, and water. Stir and bring to a boil, simmer for 10 mins.
3. Stir in corn, hominy, green chiles, beans, cilantro, and chicken. Simmer for 1-4 hrs (the longer the better!).
4. Serve hot with toppings.