| 3 | stalk(s) | Green Onion |
| 0.5 | bag(s) | Tortilla Chips |
| 0.94 | lb | Black beans - low sodium |
| 0.66 | lb | vegetable Stock |
| 0.67 | tbsp | chili powder |
| 0.25 | cup | cilantro |
| 1 | cup | Corn (whole kernel) |
| 3 | clove | garlic |
| 0.25 | lb | Green Chili Peppers |
| 1 | cup | Monterey Jack Cheese |
| 1 | tbsp | olive oil |
| 1 | unit | onions |
| 1 | tsp | oregano |
| 1.75 | lb | tomatoes |
| 1.25 | cup | Water |
In a large pot, heat oil over medium heat. Saute 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.
Stir in corn, hominy, chiles, beans, and cilantro. Simmer for 10 minutes.
Serve soup with crushed tortilla chips, avocado slices, cheese, and chopped green onion.