chicken tortilla soup ala star
"I love mexican food and nothing beats a nice, hot bowl of tortilla soup. This is my recipe for a wonderful soup that 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!"
prep time
20 Min
cook time
20 Min
method
---
yield
8 serving(s)
Ingredients
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 (28) ounce can crushed tomatoes
- 1 (10.5) ounce can chicken broth
- 1 1/4 cups water
- 1 cup canned whole kernel corn, draines
- 1 cup white hominy, drained
- 1 (4) ounce canned chopped green chile peppers
- 1 (15) ounce can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 2 - boneless chicken breasts, cooked and cut into bite size
- - crushed tortilla chips
- - grated jacked cheese
- - chopped green onions
- - sliced avocado
How To Make chicken tortilla soup ala star
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Step 1In a medium stock pot, heat oil over medium heat.
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Step 2Saute onion and garlic in oil until soft.
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Step 3Stir in chili powder, oregano, tomatoes, broth, and water.
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Step 4Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
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Step 5Bring to a boil, and simmer for 5 to 10 minutes.
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Step 6Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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