Chicken Tortilla Soup

Prep Time: 10 mins | Cook Time: 20 mins

This chicken tortilla soup with shredded chicken, black beans, and corn is quick to make, full of flavor, and very filling! It's garnished with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, and green onion. This soup freezes well.

Ingredients

Instructions

  1. Heat oil in a stockpot over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Stir in crushed tomatoes, condensed broth, water, chili powder, and oregano; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.

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

  3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.


Notes