Description
This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 (28 ounce) can crushed tomatoes
- 1 (10.5 ounce) can condensed chicken broth
- 1 ¼ cups water
- 1 cup whole corn kernels, cooked
- 1 cup white hominy
- 1 (4 ounce) can chopped green chile peppers
- 1 (15 ounce) can black beans, rinsed and drained
- ¼ cup chopped fresh cilantro
- 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
- crushed tortilla chips
- sliced avocado
- shredded Monterey Jack cheese
- chopped green onions
Instructions
- Heat oil in a stockpot over medium heat. Add onion and garlic; saute until soft
- about 5 minutes. Stir in crushed tomatoes
- condensed broth
- water
- chili powder
- and oregano; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
- Stir in black beans
- cooked chicken
- corn
- hominy
- chile peppers
- and cilantro. Simmer for 10 minutes.
- Ladle soup into individual serving bowls
- and top with crushed tortilla chips
- avocado slices
- Monterey Jack cheese
- and green onions.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8