Chicken Tortilla Soup Serve with warm corn bread or tortillas. This also freezes well.
Garnish with chopped fresh avocado, Monterey Jack cheese,
crushed tortilla chips, or green onion! Prep Time: approx. 20
Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 40
Minutes. Makes 8 servings.
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed
chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans,
rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast
halves, cooked and cut into
bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
Directions:
1 In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2 Stir in corn, hominy, chiles, beans, cilantro, and
chicken. Simmer for 10 minutes.
3 Ladle soup into individual serving bowls, and top with
crushed tortilla chips, avocado slices, cheese, and chopped green onion.
