Mexican Chicken Tortilla Soup

SERVES: 6

Ingredients

  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 28 oz can of crushed tomatoes
  • 10 oz chicken broth
  • 1 cup water
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 pound cooked boneless chicken breast – cut into bite size pieces
  • 1 15 oz can of white hominy
  • 1 15 oz can of black beans rinsed/drained
  • 1 cup yellow corn kernels cooked
  • 1 4 oz can of chopped green chilies
  • 3 cubes frozen cilantro or 1/2 cup chopped fresh

Optional

  • Sliced Avocado
  • Shredded Cheddar Cheese
  • Crushed Tortilla Chips

Method

  • Heat vegetable oil over medium heat.
  • Saute in minced garlic until slightly brown.
  • Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
  • Bring to a boil, then simmer for 10 minutes.
  • Stir in chicken, hominy, black beans, corn, chopped green chilies and cilantro. Stir well.
  • Simmer for 15 minutes.
  • Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on top.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: