Enchilada Soup

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Louanne's Kitchen

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Ingredients

2 onions, diced

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 bay leaf

32 oz chicken or vegetable stock

1 can Rotel tomatoes (use regular diced tomatoes for less spice)

19 oz. can green enchilada sauce

2-15 oz. cans red kidney beans, undrained

15 oz. can black beans, undrained

11 oz. can niblet corn

15 oz. can hominy, undrained

2 tablespoons extra virgin olive oil

*Garnish with extras: Greek yogurt or sour cream, shredded cheese, green onions, cilantro, tortilla chips

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