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Chicken Tortilla Soup

quick to make, flavorful, and filling

Ingredients

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 T. olive oil
  • 2 t. chili powder
  • 1 t. dried oregano
  • 1 28 oz can crushed tomatoes
  • 10.5 oz chicken broth
  • 1 1/4 cups water
  • 1 cup whole kernal corn
  • 1 cup white hominy
  • 1 4 oz can chopped green chili peppers
  • 1 15 oz can black beans, rinsed and drained
  • 1/8 cup chopped fresh cilantro
  • 2 boneless chicken breasts, cooked and cut into bite size pieces
  • crushed tortilla strips
  • sliced avocado
  • shredded monterey jack cheese
  • chopped green onions

Directions

  1. 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.
  2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.