Chicken Tortilla Soup I Recipe
Try this Chicken Tortilla Soup I Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 onion, chopped
- 1 teaspoon dried oregano
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup chopped fresh cilantro
- 1 1/4 cups water
- 2 teaspoons chili powder
- 1 cup whole corn kernels cooked
- 1 cup white hominy
- crushed tortilla chips
- sliced avocado
- shredded monterey jack cheese
- chopped green onions
- 1 (10.5 ounce) can condensed chicken broth
- 1 (4 ounce) can chopped green chile peppers
- 1 (15 ounce) can black beans rinsed and drained
- 2 boneless chicken breast halves cooked and cut into bite-sized pieces
- Carbohydrate 11.6009730399502 g
- Cholesterol 39.1515 mg
- Fat 14.063308500176 g
- Fiber 2.33071504453842 g
- Protein 12.9778552500418 g
- Saturated Fat 6.46941295002008 g
- Serving Size 1 1 Serving (145g)
- Sodium 177.980237502603 mg
- Sugar 9.27025799541179 g
- Trans Fat 0.961279550007243 g
- Calories 218 calories
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, chiles, 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.
