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Chicken Tortilla Soup
Easy to make stove top chicken tortilla soup packed with shredded chicken, beans and corn, cooked in a crushed tomato chicken broth. Recipe based on my favorite NYC Mexican restaurant tortilla soup!
Course
Main Course
,
Soup
Cuisine
Mexican
Keyword
chicken tortilla soup
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Author
Pamela Reed
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
15 ounce
can
black beans
(no need to rinse or drain)
15 ounce
can
white hominy
15 ounce
can
corn
4 ounce
can
chopped green chilies
(can be omitted if you don't want the spice)
Instructions
In a large 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, corn and chopped green chilies. Stir again and simmer for 20 more minutes.
Serve into bowl with optional toppings such as sliced avocado, shredded cheddar cheese, tortilla chip strips or fresh cilantro.
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