Chicken Tortilla Soup
A terrific soup with a crunchy tortilla touch. This soup is easy, tasty, and healthy! If you don't have the corn tortillas, serve it straight and it's still delicious! This is a first-rate soup ready to be slurped up and enjoyed.
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon(s) olive oil
- 2 teaspoon(s) chili powder
- 1 teaspoon(s) dried oregano
- 3 1/2 cup(s) crushed tomatoes
- 1 (10.5 oz.) can condensed chicken broth
- 10 floz water
- 1 cup(s) whole corn kernels, cooked
- 1 cup(s) white hominy
- 8 tablespoon(s) chopped green chile peppers
- 1 7/8 cup(s) black beans, rinsed and drained
- 1/4 cup(s) chopped fresh cilantro
- 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
- 1 cup(s) Crushed tortilla chips
- 1 cup(s) Sliced avocado
- 1 cup(s) Shredded Monterey Jack cheese
- 3/4 cup(s) Chopped green onions
Instructions
- In a medium stockpot, 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.
- Ready in 40 min.
Nutrition
Calories: 3114.58kcalCarbohydrates: 281.77gProtein: 219.42gFat: 116.16gSaturated Fat: 36.52gCholesterol: 432.33mgSodium: 8912.91mgFiber: 69.24gSugar: 52.96g
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