Chicken Tortilla Soup
15 min
Prep Time
25 min
Cook Time
40 min
Total Time
8
Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (10.5 ounce) can condensed chicken broth
- 1 1/4 cups water
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 (15 ounce) can black beans, rinsed and drained
- 2 large boneless chicken breast halves, cooked and cut into bite-sized pieces
- 1 cup whole corn kernels, cooked
- 1 cup white hominy
- 1 (4 ounce) can chopped green chile peppers
- 1/4 cup chopped fresh cilantro
- Crushed tortilla chips, sliced avocado, shredded Monterey Jack, and chopped green onions, for serving
Instructions
- Heat the oil in a stockpot over medium heat. Cook the onion and garlic until soft, about 5 minutes. Stir in the chili powder and oregano.
- Add the crushed tomatoes, condensed chicken broth, and water. Bring to a boil, then reduce heat and simmer 5–10 minutes.
- Stir in the black beans, cooked chicken, corn, hominy, green chiles, and cilantro. Simmer 10 minutes.
- Ladle into bowls and top with crushed tortilla chips, avocado, Monterey Jack, and green onions.
Notes
Uses already-cooked chicken. Leftovers keep about 4 days and freeze up to 3 months. A squeeze of lime is a good extra.