Chicken Tortilla Soup

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

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Gather all ingredients.

Step 4

Heat oil in a stockpot over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Stir in chili powder and oregano.

Step 5

Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.