Chicken Enchilada Soup

1 large yellow onion - chopped
4 cloves garlic - minced
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. salt
32 oz. chicken broth
1 dozen corn tortillas - ripped in pieces
1 large can of red and green enchilada sauce
1 can diced tomatoes
1 can black beans - drained
1 can hominy
4 chicken breasts - cooked and chopped
2 cups half and half (or milk)

Optional - tortilla strips, grated cheese, avocado, fresh tomato, salsa, etc.

Saute onion and garlic in small amount of olive oil. Add spices. Stir in chicken broth and tortillas. Cover and simmer until tortillas dissolve (about 1/2 hour). Add the remaining ingredients except the half and half. Simmer. Just before serving stir in half and half. Serve with tortilla strips, grated cheese, chopped fresh tomatoes, salsa, or whatever sounds good!