Chicken Tortilla Soup 

  • 1 onion (chopped

  • 1 teaspoons 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 ¼ cups water

  • 1 cup whole corn kernels, cooked

  • 1 cup white hominy

  • 1 (4 ounce) can chopped green chili peppers

  • 1 (15 ounce) can black beans, rinsed/drained

  • ¼ cup chopped fresh cilantro

  • Crushed tortilla chips

  • Sliced avocado

  • Shredded monterey jack cheese

  • Chopped green onions

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.

 

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes

 

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

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