- 1 onion, chopped*
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 28-oz can crushed tomatoes
- 1/2 cup chicken stock
- 1 can corn (or 1 cup frozen corn)
- 1 can hominy, undrained
- 1 (10-oz) can Rotel
- 1 (15-oz) can black beans, drained and rinsed
- 1/4 cup chopped fresh parsley
- 2 cups shredded rotisserie chicken, or 2 boneless chicken breasts, cooked and shredded
- cheese, sour cream, and avocado for topping
- In crock pot or large soup pot, combine crushed tomatoes, chicken stock, corn, hominy, Rotel, and black beans.
- In a medium skillet, heat olive oil over medium-high heat. Add onion and garlic and cook until soft. Stir in chili powder.
- Add onion/garlic mixture to soup pot. Stir in chicken and parsley. Add more water or chicken stock if desired.
- On stove, bring soup to boil then lower heat and simmer for 10 minutes. For crock-pot, turn crock-pot to high and cook for 45 minutes to one hour.
- Top with cheese, sour cream, and avocado slices if desired.
*Dixie doesn't like it when I cook with onions. To avoid this classic crying face from chopping onions, place onion in freezer 10 minutes prior to cutting.