This chicken tortilla soup with shredded chicken, black beans, and corn is quick to make, flavorful, and filling. It's perfect for a weeknight dinner.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
363 Calories
Recipe Instructions
Step 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.
Step 2
Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
Step 3
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 (10.5 ounce) can condensed chicken broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can chopped green chile peppers
1 medium onion, chopped
2 teaspoons chili powder
2 large boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup whole corn kernels, cooked
1 cup white hominy
2 medium avocados, sliced, or to taste
2 tablespoons chopped green onions, or to taste
1.25 cups water
0.25 cup chopped fresh cilantro
0.5 cup crushed tortilla chips, or to taste
0.5 cup shredded Monterey Jack cheese, or to taste
