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Chicken Tortilla Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 8
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Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 28 ounce can crushed tomatoes
  • 1 10 1/2 ounce can condensed chicken broth
  • 1 1/4 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
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crushed tortilla chips or to taste
  • 2 medium avocados sliced, or to taste
  • 1/2 cup shredded Monterey Jack cheese or to taste
  • 2 tablespoons chopped green onions or to taste

Instructions
 

  • Gather all ingredients.
  • Heat oil in a stockpot over medium heat.
  • Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
  • Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
  • Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
  • Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.