Mexican Chicken Tortilla Soup Recipe

Mexican Chicken Tortilla Soup Recipe


3 garlic cloves , minced
1 medium onion , chopped
2 teaspoons chili powder
1 tablespoon olive oil
1 (28 ounce) can tomatoes , crushed
1 (10 3/4 ounce) can chicken broth
1 teaspoon oregano or 1 teaspoon italian seasoning
1 cup corn
1 cup white hominy (optional)
1 (10 3/4 ounce) can water
1 (14 1/2 ounce) can black beans , rinse and drained
1/4 cup cilantro , chopped
1 (4 ounce) can green chili peppers , chopped
2 boneless chicken breasts , cooked and chopped
avocado , chopped
monterey jack cheese , shredded
green onion , chopped
tortilla chips , crushed


In a medium stock pot, saute onion and garlic in oil. Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water. Bring to boil and simmer for 5 to 10 minutes. Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.

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