This flavorful, easy-to-make, and incredibly filling chicken tortilla soup features shredded chicken, black beans, and corn. Add green onion, crushed tortilla chips, sliced fresh avocado, and Monterey Jack cheese as garnishes.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
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 ¼ 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
- 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.
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 12 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 711 mg |
| Sugars | 8 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I made this for a retreat lunch. I put out bowls of ingredients that people could add: sour cream, cheese, chicken, etc. and served with nachos. It was a hit and I’ve shared the recipe several times.
This recipes is seriously sub par. I used a box of Costco chicken broth and skipped the water. Used fire roasted tomatoes. No corn or hominy my husband hates it. I added 1 T chili powder, cumin, and salt. Topped with fresh cilantro rather than cooked, avocado, and Juanita’s corn chips… Bomb!
I substituted cumin for oregano as noted by others and increased the amount of liquid to 3 cups broth (no extra water). I used 12 oz. of canned chicken and substituted 1 tsp. dried cilantro leaves for the 1/4 cup fresh. I doubled cooking times. The soup looks pretty mishmash, but the taste was quite good. The chili powder was not too much given the number of other ingredients. I’ll probably play with the ratios of broth vs. beans/corn/chicken, but the base recipe’s a keeper.
Everyone loved it…. I added Garbanzo beans and Green Italian squash… This is the 3rd time using this recipe. Love it…It will be my signature recipe when visiting my son…:). :). 🙂
Instead of whole tomatoes, I used salsa and added andouille sausage. Tasted goooood!
Your recipe with ALL the changes from VD711 is outstanding!! Adding the taco seasoning, extra chilies …etc …made the soup delicious! Slow cooker added so much depth in flavor!!
It was easy and very delicious!
Substitutions: I used regular chicken broth instead of condensed and then added 2 tbsp of “Better Than Bullion Chicken”. Awesome.
I bought a rotisserie chicken Cut it up. Then I put all the ingredients in my crockpot. Cooked on low for 5 hours. Very good!
I made this as is, but didn’t add avocado garnish (our supply of decent avocados is not great). Loved the hominy. My husband says it a do over. Needed a new soup for a cold wintry day in KS. As suggested by others, I used a commercially prepared broth.
Left out the hominy but might try it that way next time.
Very tasty! I left out the hominy, and used half chili powder, and half “Souza’ Goya” I also made mine with half a fresh Jalepeno, saute’d with the onions and garlic. I think next time I will ad a can of condensed tomato soup….
As made it’s alright. The test of any soup is it’s broth. Using condensed broth and water is going to leave this lacking. You’ll need something to produce some depth. The better your broth, the better your soup. Make this with high quality store bought broth, not condensed broth. If you have the time, make your own broth. Then let the whole recipe simmer quite a bit before serving. 30-60 minutes. The flavors need time to blend. This is an easily modifiable recipe to suit your heat and seasoning preferences. I start with making home made broth, then use hot chili peppers, Mexican oregano instead of standard Mediterranean, add hot paprika, and leave the cilantro as a garnish. I find cooked cilantro to be bitter. Those changes level this up to a 5 star soup.
Absolutely delicious. Didn’t have condensed soup just used stock, worked fine. Also added Mexican corn. So good.
Wow! I have never had chicken tortilla soup before so I have nothing to compare it to but this is delicious. I followed the suggestions from “VD711” in the reviews section and it came out amazing. A new family favourite and super easy to make! Next time I will make a double batch and freeze half of it for the evenings that call for a fast meal. Yummy!
just spicy enough, thick enough. Will repeat
The first time I made this, I was missing some ingredients, so I substituted chipotle chili powder and fire roasted tomatoes. It was too spicy. I fixed it by adding the missing ingredients, and it was delicious! I served also with sour creme. Yummy!
This is my go to recipe for chicken tortilla soup. I omit the corn and hominy since my husband cannot have it. I always serve with crushed rituals chips and avocado on top! Delicious
I fixed it per recipe (except for substituting red kidney beans for the hominy) I was disappointed. I guess I was looking for a richer more flavorful taste which wasn’t there.
Very delicious! Thanks for sharing.
Made versions of this soup many times. This time I used my own crushed tomatoes and instead of garlic I used ‘California garlic salt’. I used enchilada sauce omitting the chili powder because it is spicy enough for me along with the green peppers, which I have used in other versions I’ve made. Also did not use the oregano. Didn’t use the green onions because I didn’t have any but would not have used regular onion with the green onions anyway. Did not use hominy because for me the corn was enough. Beside the fact I use hominy in making Pozole. I omitted both of them. I make tortilla chips with corn tortillas and honestly if I had the time, would make them from scratch. This soup is a meal in itself. As you can see you can taste it as you go along adding and subtracting various ingredients. I also use lime to squeeze in the bowl after cooking. I have used sour cream in the bowl also but not this time. The avocados and the tortilla strips make this soup as it is.