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Chicken Tortilla Soup

Chicken Tortilla Soup

 Many thanks to my mom’s co-worker, Cheryl for the original recipe. Below is my version – as usual, I have increased the vegetables, fiber, spices and protein. I’ve had great feedback so far – I think you’re going to love it! Enjoy!


2 onions, chopped

7 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon cayenne pepper

2 teaspoons dried oregano

2 – 28 ounce cans crushed tomatoes

5 cups chicken broth

4 cups water

1 can  of corn (drained)

2 cans white hominy (drained)

1 – 4 ounce can chopped green chile peppers

4 – 15 ounce cans black beans, rinsed and drained

1/4 cup chopped fresh cilantro

Meat from one cooked rottiserie chicken (skin removed)

freshly sliced avocado

shredded Monterey Jack cheese

chopped green onions (about 5)

a few tortilla chips

In a large stock pot, heat oil over medium heat.

Saute onion and garlic in oil until soft. (This is the base for your flavor.)

Stir in cayenne, oregano, tomatoes, broth, and water.

Bring to a boil, and simmer for 10 minutes.

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

Place in individual serving bowls, top with a crushed tortilla chip, avocado slice, a little cheese, and chopped green onion.

Note: This is a large batch of soup – freeze leftovers in large or individual food storage bags to enjoy at a later date or as lunch at work. Have little ones in the house? Puree in blender and serve as a delicious baby food.

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