Chicken Tortilla Soup Recipe
Yes, a Chicken Tortilla Soup is quick and easy to make, full of flavor, and filling! Serve with warm bread or tortillas. Garnish on top with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or chopped green onion.
Prep Time: 20 cooking time:20 MinReady In:40 Min
Yield 8 servings
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
In a large 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. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Now Crushed tortilla chips sliced avocado shredded Monterey Jack cheese chopped green onions then ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
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