Chicken Tortilla Soup

  • Average Rating: (3.4 / 5)
  • Serves: 8
  • Prep Time: 25m
  • Cook Time: 25m
  • Ready In: 50m


  • 2 Chicken Breasts, cooked and shredded
  • 1 Tablespoon Olive Oil
  • 1 Onion, chopped
  • 2 Cloves Garlic, chopped
  • 1 Teaspoon Chipotle Pureee
  • 1 Teaspoon Ground Cumin
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Dried Oregano
  • 28 Ounce Can Tomatoes, diced
  • 1 Cup Whole Corn Kernels, cooked
  • 1 Cup White Hominy
  • 4 Ounce Can Green Chile Peppers, chopped
  • 1 Can Black Beans, rinsed and drained
  • 6 Cups Chicken Stock
  • 2 Limes, juiced
  • Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Toasted Tortilla Chips or Tostadas
  • 1 Avocado, sliced
  • 1 Small Red Onion, chopped
  • Monterey Jack Cheese, shredded
  • Fresh Parsley or Cilantro, chopped


Step 1

Heat 1 tbsp of olive oil in a large saucepan over medium heat. Add the onion and garlic, season with salt and pepper (to taste) and cook for about 5 minutes or until onions are softened.

Step 2

Add the chipotle, cumin, chili powder, oregano, tomatoes, and stock and bring to a boil. Simmer for 5 to 10 minutes.

Step 3

Stir in corn, hominy, chiles, and black beans. Add the lime juice and shredded chicken and stir through. Simmer for 10 minutes.

Step 4

Ladle into small bowls and top with a few pieces each of tortilla strips, avocado, onion and Monterey jack and parsley (or cilantro).

Shredded Chicken: Poach skinless chicken breasts in stock or bake in the oven for 20 minutes at 350 degrees. Or use a roast chicken from the deli counter at the grocery store.

Toasted tortilla chips: Preheat oven to 200ºC (400ºF). Use a pair of scissors to cut the tortillas into 5 mm (1/4 inch) thick strips. Place on a baking tray, brush with oil and season with salt and pepper. Bake for about 5 minutes or until lightly toasted and crunchy. Cool on tray.

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