Real Recipes From Real Home Cooks ®

chicken tortilla soup

(1 rating)
Recipe by
Leslie Minchin Piantedosi
Manchester, NH

This soup is perfect for the cold weather- it's warm and spicy! The last time I made it I used the "tubed" chopped cilantro instead of fresh and it came out just as good!

(1 rating)
prep time 20 Min
cook time 45 Min

Ingredients For chicken tortilla soup

  • 2 Tbsp
    olive oil
  • 4 clove
    garlic, minced
  • 1 lg
    onion, chopped
  • 2 Tbsp
    chili powder
  • 8 sm
    corn tortillas
  • 1 c
    cilantro, fresh
  • salt and pepper
  • 1 lb
    chicken thighs, skinless and boneless, cut into pieces
  • 1 can
    white hominy, drained (15 oz)
  • 1 can
    tomatoes, crushed (28 oz)
  • 1 box
    chicken broth (32 fl oz)
  • 1 can
    green chiles (4 oz)
  • 1
    avocado, sliced (for topping)
  • shredded cheddar cheese (for topping)
  • sour cream (for topping)
  • jalapenos (for topping)

How To Make chicken tortilla soup

  • 1
    Heat olive oil in a large saucepan. Saute garlic & onion until soft.
  • 2
    Add chili powder and cilantro and stir well.
  • 3
    Slice corn tortillas into thin strips and add to saucepan. Cook for approximately 3 minutes, stirring constantly.
  • 4
    Sprinkle chicken thighs with salt and pepper.
  • 5
    Add chicken thighs 1to tortilla mixture in saucepan. Cook, stirring constantly, over medium-high heat, until chicken starts to brown.
  • 6
    Add chicken broth, tomatoes, hominy, and green chilies to pan. Bring to a boil, then lower heat and simmer for approximately 45 minutes.
  • 7
    Top with sliced avocado, sour cream, cheese, and jalapenos if desired!

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