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Chicken Tortilla Soup
4.7 (2058 reviews)
This chicken tortilla soup with tender chicken, black beans, chiles, and corn is topped with avocado and cheese for a flavorsome, quick, and easy meal.
Total Time40
Servings8
352
Caloriesper servingNutrition Information
352
Calories
18 g
Fat
34 g
Carbs
19 g
Protein
12 g
Fiber
8 g
Sugar
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 Monterey Jack cheese, or to taste
- 2 tablespoons chopped green onions, or to taste
Instructions
- 1Gather all ingredients.
- 2Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
- 3Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
- 4Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
- 5Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.