Easy Mexican Tortilla Soup

Total Time
35mins
Prep
15 mins
Cook
20 mins

I'm so excited about this recipe. It's the perfect combination - easy, healthy, AND delicious! And it makes plenty of leftovers for lunches or to freeze for later.

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Ingredients

Nutrition

Directions

  1. Cook and shred 1 lb chicken. There are many ways to do this. I boiled chicken breasts until the internal temperature reached 160, then took two forks and shredded the breasts by hand.
  2. Chop onions, chop peppers, chop cilantro, and mince garlic.
  3. Saute onion and garlic in oil until soft, add peppers halfway through.
  4. Stir in chili powder, oregano, paprika, cumin, tomatoes, and chicken broth/stock. Bring to a boil, simmer for 5 to 10 minutes.
  5. Stir in corn, hominy, black beans, cilantro, and chicken. Simmer for 10 minutes.
  6. Serve with tortilla chips, and optional toppings such as avocado, limes, shredded monterey jack cheese, or chopped green onions.