Chicken Tortilla Soup I Recipe - Bush’s Best

Chicken Tortilla Soup I

Recipe By: Star Pooley   Photo By: Bush’s® Beans
This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
 
  • Prep: 20 Minutes
  • |
  • Cook: 20 Minutes
  • |
  • Total: 40 Minutes
 
8
 
 
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 1/4 cups water
  • 1 cup whole corn kernels, cooked
  • 1 cup white hominy
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
  • crushed tortilla chips
  • sliced avocado
  • shredded Monterey Jack cheese
  • chopped green onions
 
  1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
  2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Nutrition Information
 
Reviewed By: Raji
Excellent one...
Reviewed By: Isabella
fabulous!!!!
Reviewed By: Renee
I have fallen in love with chicken tortilla soup lately and came here to find out how to make it myself. (At $5 a pop at the local restaurant, it was getting pricey!) My husband declared this is the best soup EVER. I love it because it is hearty with the beans and hominy- more of a meal soup than just a side dish. I quadrupled the recipe and have 3 ziplock bags for the freezer. Delish. Delish. Delish!