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Chicken Tortilla Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 1/4 cups water
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 (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
  • 1 (4 ounce) can chopped green chile peppers
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crushed tortilla chips, or to taste
  • 2 medium avocados, sliced, or to taste
  • 1/2 cup shredded Monterey Jack cheese, or to taste
  • 2 tablespoons chopped green onions, or to taste

Cooking Instructions

Step 1: Heat oil in a stockpot over medium heat.  Add onion and garlic; sauté until soft, about 5 minutes.  Stir in crushed tomatoes, condensed broth, water, chili powder, and oregano; bring to a boil.  Reduce heat and simmer for 5 to 10 minutes.

Step 2: Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro.  Simmer for 10 minutes.

Step 3: Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.

Enjoy this hearty soup from AllRecipes!