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Chicken Tortilla Soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Flavor-packed chicken tortilla soup with black beans, chiles, corn, avocado, and cheese for a quick and easy meal.
Ingredients:
  • 1 medium onion, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10.5 ounce) can condensed chicken broth
  • 1.25 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
  • 0.25 cup chopped fresh cilantro
  • 0.5 cup crushed tortilla chips, or to taste
  • 2 medium avocados, sliced, or to taste
  • 0.5 cup shredded Monterey Jack cheese, or to taste
  • 2 tablespoons chopped green onions, or to taste
Instructions:
  • Prepare your mise en place.
  • In a stockpot over medium heat, sauté onion and garlic in oil until soft, about 5 minutes. Mix in chili powder and oregano.
  • Combine crushed tomatoes, condensed broth, and water in a pot and bring to a boil. Reduce heat and simmer for 5-10 minutes.
  • Combine black beans, cooked chicken, corn, hominy, chile peppers, and cilantro into the pot and let flavors meld on low heat for 10 minutes.
  • Serve the soup in bowls and garnish with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.

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