Chicken Tortilla Soup
“This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well.”
Chicken Tortilla Soup
1 recipe photo
READY IN:30mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon oregano or 1 teaspoon italian seasoning
- 1 (28 ounce) can tomatoes, crushed
- 1 (10 3/4 ounce) can chicken broth
- 1 (10 3/4 ounce) can water
- 1 cup corn
- 1 cup white hominy (optional)
- 1 (4 ounce) can green chili peppers, chopped
- 1 (14 1/2 ounce) can black beans, rinse and drained
- 1⁄4 cup cilantro, chopped
- 2 boneless chicken breasts, cooked and chopped
- avocado, chopped
- monterey jack cheese, shredded
- green onion, chopped
- tortilla chips, crushed
Directions
- In a medium stock pot, saute onion and garlic in oil.
- Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water.
- Bring to boil and simmer for 5 to 10 minutes.
- Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes.
- Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.
Chicken Tortilla Soup