Total Time
Prep 30 mins
Cook 0 mins

This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well.

Ingredients Nutrition


  1. In a medium stock pot, saute onion and garlic in oil.
  2. Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water.
  3. Bring to boil and simmer for 5 to 10 minutes.
  4. Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes.
  5. Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.


Most Helpful

This was ok, but not as flavorful as I'd hoped. I think there are too many tomatoes for my taste. I added some taco seasoning and chili beans to see if that would help, but it still wasn't as good as tortilla soup I've had before.

lolablitz November 07, 2010

Very yummy and satisfying soup! We've always loved thick, hearty soups like this one. I did throw in about 1/2 tsp of cumin. I like the taste. Thanks for the recipe!

catsoplenty March 13, 2010

Have made a few changes like adding rotel and no hominy. Plus we add extra green chiles and I use one red onion and a sweet yellow onion. Love this soup! Perfect for cold nights. Leftovers are great. Doesn't change consistency. We sometimes freeze some.

ninjamuffin February 05, 2011

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