Chicken Tortilla Soup

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Chicken Tortilla Soup

Prep 20 m

Cook 20 m

Ready In 40 m

8 Servings

377 Calories


"This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!"

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  1. 1 onion, chopped

  2. 3 cloves garlic, minced

  3. 1 tablespoon olive oil

  4. 2 teaspoons chili powder

  5. 1 teaspoon dried oregano

  6. 1 (28 ounce) can crushed tomatoes

  7. 1 (10.5 ounce) can condensed chicken broth

  8. 1 1/4 cups water

  9. 1 cup whole corn kernels, cooked

  10. 1 cup white hominy

  11. 1 (4 ounce) can chopped green chile peppers

  12. 1 (15 ounce) can black beans, rinsed and drained

  13. 1/4 cup chopped fresh cilantro

  14. 2 boneless chicken breast halves, cooked and cut into bite-sized pieces

  15. crushed tortilla chips

  16. sliced avocado

  17. shredded Monterey Jack cheese

  18. chopped green onions


  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.

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