This comforting chicken tortilla soup with shredded chicken, black beans, and corn is quick to make, full of flavor, and very filling! Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, and green onion.
Chicken Tortilla Soup
This comforting chicken tortilla soup with shredded chicken, black beans, and corn is quick to make, full of flavor, and very filling! Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, and green onion.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 28 ounce can crushed tomatoes
- 10.5 ounce can condensed chicken broth
- 1 ¼ cups water
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 15 ounce can black beans rinsed and drained
- 2 large boneless chicken breast halves cooked and cut into bite-sized pieces
- 1 cup whole corn kernels cooked
- 1 cup white hominy
- 4 ounce can chopped green chile peppers
- ¼ cup chopped fresh cilantro
- ½ cup crushed tortilla chips or to taste
- 2 medium avocados sliced, or to taste
- ½ cup shredded Monterey Jack cheese or to taste
- 2 tablespoons chopped green onions or to taste
Instructions
- Gather all ingredients.
- Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
- Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
- Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.
