Chicken Tortilla Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 363 Calories

Ingredients

• 1 ¼ cups water
• ¼ cup chopped fresh cilantro
• 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
• 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

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.