Description
A cozy and hearty Chicken Tortilla Soup packed with tender chicken, colorful veggies, and zesty flavors, perfect for chilly evenings.
Ingredients
Scale
- 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
- 1.25 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
- 0.25 cup chopped fresh cilantro
- 0.5 cup crushed tortilla chips, or to taste
- 2 medium avocados, sliced, or to taste
- 0.5 cup shredded Monterey Jack cheese, or to taste
- 2 tablespoons chopped green onions, or to taste
Instructions
- Gather all ingredients and set them out on your countertop to make things easier.
- In a stockpot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
- Stir in the chili powder and dried oregano.
- Pour in crushed tomatoes, condensed chicken broth, and water. Bring to a boil, then reduce heat and let it simmer for about 5 to 10 minutes.
- Add in the black beans, cooked chicken, corn, hominy, green chile peppers, and cilantro. Simmer for another 10 minutes.
- Ladle the soup into bowls and top with crushed tortilla chips, sliced avocado, Monterey Jack cheese, and green onions.
Notes
Feel free to add more veggies or use rotisserie chicken for a quicker prep. Adds jalapeños for a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg