Chicken Tortilla Soup
You know that feeling when you just need something warm, hearty, and totally comforting? That’s what this Chicken Tortilla Soup is all about. It’s loaded with tender chicken, black beans, sweet bursts of corn, and a little kick from green chiles, all simmering together in a rich, savory broth. But the best part? The toppings! Crunchy tortilla chips, creamy avocado slices, and melted cheese that makes every spoonful pure heaven. It’s quick to make but tastes like you put in way more effort, perfect for those evenings when you need a cozy, no-fuss meal.
8 Servings
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 10.5 oz can condensed chicken broth
- 1 1/4 c water
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 15 oz can black beans, rinsed and drained
- 2 large boneless chicken breasts cooked and cut into bite-sized pieces
- 1 c whole corn kernels cooked
- 1 c white hominy
- 1 4 oz can chopped green chiles
- 1/4 c chopped fresh cilantro
- 1/2 c crushed tortilla chips or to taste
- 2 medium avocados sliced, or to taste
- 1/2 c shredded Monterey Jack cheese or to taste
- 2 tbsp chopped green onions or to taste
Instructions
Get Everything Ready:
- Start by gathering all your ingredients, so you have everything on hand and ready to go.
Sauté the Basics:
- Heat up the olive oil in a stockpot over medium heat. Toss in the chopped onion and minced garlic, and sauté for about 5 minutes until they’re soft and fragrant. Stir in the chili powder and oregano to wake up those flavors.
Build the Broth:
- Pour in the crushed tomatoes, condensed chicken broth, and water. Give it a nice stir to mix everything up, then crank up the heat and let it come to a boil. Once it’s bubbling, lower the heat and let it simmer for 5 to 10 minutes.
Add the Good Stuff:
- Now it’s time to mix in the black beans, cooked chicken, corn, hominy, green chiles, and fresh cilantro. Let it all simmer together for another 10 minutes, allowing the flavors to blend nicely.
Serve It Up:
- Ladle the hot soup into bowls, and don’t forget the fun part—toppings! Sprinkle on some crushed tortilla chips, add a few slices of avocado, a bit of shredded Monterey Jack cheese, and finish with chopped green onions. Dig in and enjoy!
Notes
Making this soup gluten-free is super simple! Just be sure to use a gluten-free chicken broth (double-check the label because some can sneak in gluten) and swap out the tortilla chips for a certified gluten-free version. The rest of the ingredients are naturally gluten-free, so with those little adjustments, you’ll be enjoying a warm, hearty bowl of deliciousness without worry.