Hearty Chicken Tortilla Soup with Hominy and Black Beans
Easy to make stove top chicken tortilla soup packed with shredded chicken, black beans, corn and hominy, cooked in a crushed tomato chicken broth. This is quick to throw together using lots of canned goods! Not spicy at all, this recipe is on my family's dinner menu often!
Servings 6
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 pound chicken breasts
- 28 ounce can crushed tomatoes
- 3 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- (2) 15 ounce cans black beans (don't drain or rinse!)
- 15 ounce can white hominy (don't drain or rinse!)
- 15 ounce can corn (don't drain or rinse!)
Instructions
- In a large soup pot, add vegetable oil over medium high heat. Once heated up add minced garlic and saute for 60 seconds, or until garlic lightly browns.
- Add chicken breasts, crushed tomatoes, chicken broth, chili powder and oregano, stirring well. Bring to a boil and allow to simmer for 25 minutes.
- Remove chicken from the pot, shred up and then add back into the pot.
- Add black beans, hominy and corn and bring to a low boil. Lower the temperature and simmer for 20 more minutes, stirring often.
- Allow to cool down and then serve in bowl with favorite toppings such as sliced avocado, shredded cheddar cheese, tortilla chips or sour cream. Enjoy!
