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Chicken Tortilla Soup
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Brief Description
This soup is quick to make, flavorful and filling; also freezes well. Serve with corn bread or tortillas.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Southwestern
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 19, 2015
Number of Servings:
Ingredients:
- 1 - onion chopped
- 3 cloves - garlic minced
- 1 tablespoons - olive oil
- 2 teaspoons - chili powder
- 1 teaspoons - dried oregano
- 1 cans - 28 oz. crushed tomatoes
- 1 cans - 10.5 oz. condensed chicken broth
- 1 1/4 cups - water
- 1 cups - whole corn kernels cooked
- 1 cups - white hominy
- 1 cans - 4 oz. chopped green chile peppers
- 1 cans - 15 oz. black beans rinsed and drained
- 1/4 cups - chopped fresh cilantro
- 2 - boneless chicken breast halves cooked and cut into bite-sized pieces
- - crushed tortilla chips garnish
- - sliced avocado garnish
- - shredded Monterey Jack cheese garnish
- - chopped green onions garnish
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, chilies, 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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