I'm visiting my sister and her family as they prepare for an international trip. My brother-in-law asked me to cook dinner. Deal! I decided to make mjadara and chicken tortilla soup using this recipe.

But here's the problem. I'm in Canada, and the stores don't stock hominy. I forgot to buy black beans. I hate cilantro. And the idea of garnishing the soup with avocados and green onions on top just seems silly. So I ended up using this variation:

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can diced tomatoes
• 2 cups whole corn kernels, cooked
• 1 (4 ounce) can chopped green chile peppers
• About a pound of chicken thighs, boiled, shredded, broth reserved
• crushed tortilla chips

Not too complicated. Saute the onions till translucent. Add garlic and saute till fragrant. Add chili powder, oregano, cook for a minute or two. Add tomatoes. Boil gently for five or ten minutes. Add chicken and corn. Add some salt and pepper to tasted. Add broth to make consistency you like and let it simmer for ten minutes to mix flavors. Check flavors. Adjust seasonings. Simmer longer if you like.

The amazing thing is that my niece and nephew ate it without complaint. My nephew even had seconds!