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  • Jana Lanka

    Chicken Tortilla Soup I By: Star Pooley  "This soup 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!" Rate/Review | Read Reviews (857) 27,625 Saves Add to Recipe Box Add to Shopping List Print this Recipe Share/Email Create Menu Customize Recipe Kitchen-friendly View What to Drink? Sauvignon Blanc Salty Dog Prep Time: 20 Min Cook Time: 20 Min Ready In: 40 Min Servings  (Help) USMetricCalculate   Original Recipe Yield 8 servings   Ingredients 1 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 condensed chicken broth 1 1/4 cups water 1 cup whole corn kernels, cooked 1 cup white hominy 1 (4 ounce) can chopped green chile peppers 1 (15 ounce) can black beans, rinsed and drained 1/4 cup chopped fresh cilantro 2 boneless chicken breast halves, cooked and cut into bite-sized pieces crushed tortilla chips sliced avocado shredded Monterey Jack cheese chopped green onions Directions In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

  • Kate Lemmon

    my favorite recipe for chicken tortilla soup

  • Linnea Tolley

    I am in love with Chicken tortilla soup, could eat it everyday!

  • Katie Buba

    Best Chicken Tortilla Soup recipe ever!

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