Chicken Tortilla Soup

This is the first of many recipes my fiancé, Brad, will be contributing to this site. He has made this Chicken Tortilla Soup a handful of times since we began dating and it couldn’t be more perfect for a Sunday afternoon while we watch football.

Brad has modified this recipe from its original, which can be found here.

To make Chicken Tortilla Soup, you will need….

• 1 white onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon olive oil

• 2 teaspoons chili powder

• 1 teaspoon dried oregano

• 1 28 oz can crushed tomatoes

• 1 15 oz can condensed chicken broth

• 1 1/4 cups water

• 1 15 oz can corn, drained and rinsed

• 1 15 oz can black beans, drained and rinsed

• 1 28 oz can hominy, drained

• 1 4 oz can diced chilis

• 1 4 oz can diced jalapenos

• 1/2 cup chopped cilantro

• 1 rotisserie chicken, all meat removed and shredded.

• Optional toppings- tortilla chips, shredded cheese, sliced avocado, chopped green onions

In a large soup pot or Dutch oven, heat olive oil and cook diced onions. As onions soften, add garlic an cook until fragrant.

Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil and simmer for 10 minutes.

Sir in corn, beans, hominy, chilis, jalapenos, cilantro, and chicken. Simmer for 15 minutes.

Serve with toppings of your choice!

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Chicken Tortilla Soup

Prep Time- 10 minutes

Cook Time- 25 minutes

• 1 white onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 28 oz can crushed tomatoes
• 1 15 oz can condensed chicken broth
• 1 15 oz can corn, drained and rinsed
• 1 15 oz can black beans, drained and rinsed
• 1 28 oz can hominy, drained
• 1 4 oz can diced chilis
• 1 4 oz can diced jalapenos
• 1/2 cup chopped cilantro
• 1 rotisserie chicken, all meat removed and shredded.
• Optional toppings- tortilla chips, shredded cheese, sliced avocado, chopped green onions

1. In a large soup pot or Dutch oven, heat olive oil and cook diced onions. As onions soften, add garlic an cook until fragrant.
2. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil and simmer for 10 minutes.
3. Sir in corn, beans, hominy, chilis, jalapenos, cilantro, and chicken. Simmer for 15 minutes. .
4. Serve with toppings of your choice- tortilla chips, shredded cheese, sliced avocado, chopped green onions.
5. Refrigerate in a sealed container for up to 1 week.