Many winter days in our home have been made cozier curling up with a bowl of this soup and it also happens to be my step-son's favorite.  This one is for you Andrew, wish I was there to make it with you!

Inspired by Vicki Buffington, original recipe credited to Alice Carr with many revision by myself

1.  Saute in a large soup pot:
2 tbls oil
1 small onion, chopped
4 oz can green chilies (you can use fresh if you prefer)
2 cloves of garlic

2.  Then add:

2 cups water
1 beef stock cube
1 chicken stock cube
2 cans (14.5 oz) diced tomatoes (we don't always use tomatoes either way it is yummy)
1 28 oz can cream of chicken soup
1 tsp salt
1 taco seasoning packet

3.  Gently simmer for 1/2 hour.

4.  Then add:
1 can yellow hominy, drained
1 can white hominy, drained
1 can garbanzo beans, drained
10 corn tortillas, cut into strips
2 cups cheddar cheese, grated
if desired:  2 poached chicken breast cut into chunks (or you can use canned chicken chunks for ease)

5.  Simmer for 10 minutes or until tortillas are tender and cheese is melted