Chicken Tortilla Soup
Chicken Tortilla Soup is a delicious and easy-to-make soup that is perfect for a quick and satisfying meal. It is made with chicken, vegetables, and tortilla chips, and is simmered in a flavorful broth. This soup is sure to please everyone at your table.
Chicken Tortilla Soup is a delicious and easy-to-make soup that is perfect for a quick and satisfying meal. It is made with chicken, vegetables, and tortilla chips, and is simmered in a flavorful broth. This soup is sure to please everyone at your table.
- 1 onion, chopped
- 1 teaspoon dried oregano
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup chopped fresh cilantro
- 1 1/4 cups water
- 2 teaspoons chili powder
- 1 cup whole corn kernels cooked
- 1 cup white hominy
- crushed tortilla chips
- sliced avocado
- shredded monterey jack cheese
- chopped green onions
- 1 (10.5 ounce) can condensed chicken broth
- 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
- Carbohydrate 11.6009730399502 g
- Cholesterol 39.1515 mg
- Fat 14.063308500176 g
- Fiber 2.33071504453842 g
- Protein 12.9778552500418 g
- Saturated Fat 6.46941295002008 g
- Serving Size 1 1 Serving (145g)
- Sodium 177.980237502603 mg
- Sugar 9.27025799541179 g
- Trans Fat 0.961279550007243 g
- Calories 218 calories
Step-by-step
- In a medium stock pot, heat oil 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.
Crushed tomatoes anchor the broth of this dish, providing both acidity and pectin to body the liquid base. Without adequate tomato solids, the broth risks tasting thin and watery, failing to coat the back of a spoon. Substituting fresh puréed tomatoes requires an extra 15 minutes of simmering to evaporate excess water content and concentrate the natural sugars.
Starchy additions like white hominy and whole corn kernels absorb liquid as the pot rests off the heat. When preparing this soup ahead for storage, consider withholding the hominy until the final reheating phase to prevent the kernels from becoming waterlogged. Cooked chicken breasts should be added during the last 10 minutes of simmering to avoid a dry, stringy texture caused by prolonged exposure to heat.
For optimal freezing results, omit dairy toppings like Monterey Jack cheese and fresh avocado slices entirely before sealing the container. Store the cooled base in airtight containers for up to three months. Reheat the thawed soup gently over medium-low heat until it reaches 165 degrees Fahrenheit, then fold in fresh garnishes just before serving to maintain textural contrast.
