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
- olive oil: 1 Tbsp
- medium onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- tomatoes: 1 can (28 ounce can, crushed)
- condensed chicken broth: 1 can (10.5 ounce can)
- ¼ cups water: 1 piece
- chili powder: 2 tsp
- oregano: 1 tsp (dried)
- black beans: 1 can (15 ounce can, drained)
- boneless chicken breast halves, cooked and: 2 piece (cut into bite-size pieces)
- whole corn kernels: 1 cup (cooked)
- white hominy: 1 cup
- green Chili peppers: 1 can (4 ounce can, chopped)
- fresh cilantro: 0.25 cup (chopped)
- Tortilla chips: 0.5 cup (to taste, crushed)
- medium avocados: 2 piece (sliced, to taste)
- Monterey Jack cheese: 0.5 cup (to taste, shredded)
- green onions: 2 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Gather all ingredients.
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Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
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Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
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Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
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Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions. DOTDASH MEREDITH FOOD STUDIOS
