This chicken tortilla soup is the perfect comfort food that offers both spicy Mexican flavors and hearty ingredients that will keep you full and happy. Everyone will be slurping up this soup by the bowlful — so be prepared to make the tasty recipe again and again

How to Make Chicken Tortilla Soup

Making this chicken tortilla soup is really simple, and it only takes 35 minutes. You can find the full recipe below, but here’s what you can expect:

1. Sauté the onions and garlic, then add seasonings, tomatoes, broth, and water.

2. Allow to simmer, then add corn, hominy, chiles, beans, cilantro, and chicken.

3. Simmer for a few more minutes then serve topped with your favorite garnishes.

Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 (28 ounce) can crushed tomatoes

• 1 (10.5 ounce) can condensed chicken broth

• 1 ¼ cups water

• 2 teaspoons chili powder

• 1 teaspoon dried oregano

• 1 (15 ounce) can black beans, rinsed and drained

• 2 large boneless chicken breast halves, cooked and cut into bite-sized pieces

• 1 cup whole corn kernels, cooked

• 1 cup white hominy

• 1 (4 ounce) can chopped green chile peppers

• ¼ cup chopped fresh cilantro

• ½ cup crushed tortilla chips, or to taste

• 2 medium avocados, sliced, or to taste

• ½ cup shredded Monterey Jack cheese, or to taste

• 2 tablespoons chopped green onions, or to taste

Directions:

Step 1:

Gather all ingredients.

Step 2

Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.

Step 3

Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.

Step 4

Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.

Step 5

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.