Chicken Tortilla Soup
This Chicken Tortilla Soup is easy to make and packed with great flavor.
This Chicken Tortilla Soup is easy to make and packed with great flavor.
- 1 onion, chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro
- 1 1/4 cups water
- 2 teaspoons chili powder
- 1 (28 ounce) can crushed tomatoes
- 1 (10.5 ounce) can condensed chicken broth
- 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
- 2 boneless chicken breast halves cooked and cut into bite-sized pieces
- crushed tortilla chips
- sliced avocado
- shredded monterey jack cheese
- chopped green onions
- Carbohydrate 94.7913843196016 g
- Cholesterol 338.732 mg
- Fat 99.3678680014079 g
- Fiber 18.7717203505853 g
- Protein 122.417842000334 g
- Saturated Fat 47.9110436001607 g
- Serving Size 1 1 recipe (1229g)
- Sodium 1468.64190002083 mg
- Sugar 76.0196639690163 g
- Trans Fat 7.06869640005791 g
- Calories 1716 calories
Step-by-step
- Heat oil in a medium stock pot over medium heat.
- Saute onion and garlic in oil until soft.
- Stir in chili powder, oregano, tomatoes, broth, and water.
- Bring to a boil, and simmer for 5 to 10 minutes.
- Stir in corn, hominy, chiles, beans, cilantro, and chicken.
- Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
As a housewife, I'm always looking for easy and affordable recipes that can feed my family. This Chicken Tortilla Soup is perfect for busy weeknights because it's quick to make and can be tailored to your family's tastes.
This soup is also packed with flavor, thanks to the combination of spices, vegetables, and chicken. I love serving it with a side of crushed tortilla chips, avocado slices, shredded cheese, and chopped green onions. My family always goes back for seconds, and I know yours will too.
