Chicken Tortilla Soup I

Dawn Gallagher

This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!

Modified from: Chicken Tortilla Soup I

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40 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. 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.
  2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.


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