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Chicken Tortilla Soup
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Ingredients
1 tablespoon
olive oil
1 medium
onion
3 cloves
garlic
1 (28 ounce) can
crushed tomatoes
1 (10.5 ounce) can
condensed chicken broth
1 cup
water
2 teaspoons
chili powder
1 teaspoon
dried oregano
1 (15 ounce) can
black beans
2 large
boneless chicken breast halves
1 cup
whole corn kernels
1 cup
white hominy
1 (4 ounce) can
chopped green chile peppers
0.25 cup
chopped fresh cilantro
0.5 cup
crushed tortilla chips
2 medium
avocados
0.5 cup
shredded Monterey Jack cheese
2 tablespoons
chopped green onions
Instructions
STEP 1
Gather all ingredients.
STEP 2
Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
STEP 3
Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
STEP 4
Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
STEP 5
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.
Nutrition Facts
(per serving)
Calories:
352 calories
Servings:
8 servings
Carbohydrates:
34 g
Fat:
18 g
Fiber:
12 g
Protein:
19 g
Sugar:
8 g
Meal Effort
Preparation:
15 minutes
Cook:
25 minutes
Total:
40 minutes