Description

This bold and comforting chicken tortilla soup recipe is packed with tender chicken, black beans, corn, hominy, and vibrant spices, then topped with avocado, tortilla chips, and cheese for a satisfying meal.

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

1 (10.5 ounce) can condensed chicken broth

1 ¼ cups water

2 teaspoons chili powder

1 teaspoon dried oregano

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

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

1 cup whole corn kernels, cooked

1 cup white hominy

1 (4 ounce) can chopped green chile peppers

¼ cup chopped fresh cilantro

½ cup crushed tortilla chips, or to taste

2 medium avocados, sliced, or to taste

½ cup shredded Cheddar Cheese, or to taste

2 tablespoons chopped green onions, or to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.

2. Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.

3. Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.

4. Ladle soup into individual serving bowls.

5. Top each bowl with crushed tortilla chips, avocado slices, shredded Cheddar Cheese, and chopped green onions.

Notes

For extra flavor, you can add a squeeze of lime juice before serving.

Store leftovers in an airtight container in the fridge for up to 4 days.

Soup base freezes well—add fresh toppings after reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican