chicken tortilla soup
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Chicken Tortilla Soup

This delicious soup is a nice, semi-spicy, vegetable-filled alternative for those chilly nights, best served with hot sandwiches or a nice corn bread.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Servings: 12
Author: Lisa Douglas


  • 1 onion chopped
  • 2 teaspoons minced garlic
  • 2 tablespoon olive oil
  • 3 teaspoons chili powder
  • 3 teaspoons dried oregano
  • 1 teaspoon cumin
  • 3 teaspoons black pepper
  • 1 28 ounce can of crushed tomatoes
  • 1 15 ounce can of tomato sauce
  • 1 28 ounce box condensed chicken broth
  • 2 1/2 cups water
  • 2 cups whole corn kernels cooked
  • 1 15 ounce can of white hominy
  • 1 4 ounce can of chopped green chile peppers
  • 1 15 ounce can of black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • 4 boneless cooked chicken breast halves cubed
  • 2 teaspoons chopped jalapenos
  • 2 chopped green onions
  • Crushed tortilla chips
  • Shredded Pepper Jack cheese
  • Slices of avocado for the top optional


  • In a big pot, heat olive oil over medium heat.
  • Add onion and garlic into oil and saute until soft.
  • Stir in chili powder, black pepper, oregano, cumin, tomatoes, tomato sauce, broth, and water and bring to a boil.
  • Simmer for 5 to 10 minutes, stirring often.
  • Stir in corn, hominy, black beans, chilis, jalapenos, green onions, cilantro, and cubed chicken. Simmer for 10 minutes, stirring often.
  • When serving soup, placed crushed tortilla in the bottom of the bowl, pour soup over top the chips, finally topping the soup with pepper jack cheese and sliced avocado (optional).
  • You can add additional crushed chips at this time, or line the bowl with whole chips for presentation.