Easy Chicken Tortilla Soup

This easy Mexican-style stew is loaded with roasted chicken, black beans, hominy, and zesty spices and seasonings. Garnish with Cheddar or Colby Jack cheese, cut scallions, avocado slices, and/or sour cream.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 466 Calories

Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 1 (12 fluid ounce) can or bottle beer
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and ground black pepper to taste
• ½ teaspoon ground cayenne pepper
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 1 green bell pepper, chopped
• 1 teaspoon chili powder
• 1 (14.5 ounce) can diced tomatoes
• 1 cup crushed tortilla chips
• ½ teaspoon red pepper flakes
• ½ (6 ounce) can tomato paste
• 1 (15 ounce) can black beans, drained
• 1 (15.5 ounce) can hominy
• 1 roasted chicken, skin discarded, meat removed from bones and shredded

Recipe Instructions

Step 1

Heat olive oil and butter in a large pot over medium-high heat. Add onion and bell pepper; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in chicken broth, hominy, black beans, diced tomatoes, beer, and tomato paste. Stir in shredded chicken. Add garlic powder, cumin, onion powder, chili powder, red pepper flakes, cayenne pepper, salt, and pepper. Bring to a simmer and cook for 20 minutes.

Step 2

Ladle into bowls and top with crushed tortilla chips.