Easy and Tasty Chicken Tortilla Soup

In my trials to find a great chicken tortilla soup recipe, I came up with this. It's fast, versatile, and so tasty! I like to serve this with a little sour cream and sharp cheddar cheese and a side of jalapeno cornbread. Yum!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 534 Calories

Ingredients

• 1 onion, chopped
• 4 cups water
• salt and pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3 cubes chicken bouillon
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 3 tablespoons lime juice
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15.5 ounce) can hominy, drained
• 2 (10.75 ounce) cans cream of chicken soup
• 1 banana pepper, seeded and diced
• 1 (14 ounce) can diced tomatoes with green chilies, undrained
• 2 (12.5 fl oz) cans white chicken, drained
• 4 ½ teaspoons garlic powder
• 5 dashes hot pepper sauce (such as Frank's RedHot®)
• 3 tablespoons dried cilantro

Recipe Instructions

Step 1

Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.