Chicken Tortilla Soup

2 TB olive oil
1 onion, chopped
6-8 cloves garlic,minced (I buy minced in jars)
1 red and 1 green bell pepper diced
8 C chicken stock
1 28 oz can crushed tomatoes (this is important, make sure you buy the crushed)
2 TB chili powder
2 tsp dried oregano
1TB cumin powder or comino
1 can yellow hominy,
Meat from one roasted chicken, no skin,
shredded 1 chipotle pepper (I buy the ones that come in a small can. They are in adobe sauce and very hot. I think the chipotle pepper gives a smoky flavor, but I really like the hot you get from the chipotle peppers in sauce. Don’t put more than 2 in – they are HOT)
¼ c fresh cilantro
salt and cayenne pepper to taste crushed
tortilla chips
shredded cheddar cheese
sliced green onions, to garnish

In an 8 quart pot, heat the oil and brown the onion and garlic. Add the peppers and cook a few minutes, then add the chicken stock, tomatoes, chili powder, cumin an oregano. Bring to a simmer and cook 10 minutes, then add the hominy, shredded chicken, and chipotle. Simmer, stirring for 25 minutes, then season to taste with salt and cayenne, add the cilantro, and serve with chips, cheese, and onions to top.