This chicken tortilla soup with shredded chicken, black beans, and corn is quick to make, full of flavor, and very filling! It's garnished with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, and green onion. This soup freezes well.
If you're looking for a hearty and filling soup that will satisfy your Mexican food craving, then look no further. This chicken tortilla soup is the perfect comfort food that offers both spicy, Mexican-flair and hearty ingredients that will keep you full and happy. Everyone will be slurping up this soup by the bowlful — so be prepared to make the tasty recipe again and again.
Making this Chicken Tortilla Soup is really simple, and it only takes 35 minutes. You can find the full recipe below, but here's what you can expect. Saute the onions and garlic, then add chili powder, oregano, tomatoes, broth, and water. Allow to simmer, then add corn, hominy, chiles, beans, cilantro, and chicken. Simmer for a few more minutes then serve topped with your favorite garnishes.
Heat oil in a stockpot over medium heat. Add onion and garlic; saute 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.
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.
