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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 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
As a busy housewife, I'm always looking for quick and easy meals that my family will love. This Chicken Tortilla Soup fits the bill perfectly. It's packed with flavor, and it's so easy to make. I always have the ingredients on hand, so I can whip up a batch in no time.
My kids love this soup, and it's also a favorite of my husband's. It's the perfect meal for a busy weeknight, and it's also great for leftovers. I often make a big batch on the weekend, and then we have it for lunch or dinner throughout the week. It's also a great soup to freeze, so I always have some on hand for those nights when I don't have time to cook.
Step-by-step
- In a medium stock pot, heat oil over medium heat.
- Sauté 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.
