Easy Mexican Tortilla Soup

READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Chop onions, chop peppers, chop cilantro, and mince garlic.
  • Saute onion and garlic in oil until soft, add peppers halfway through.
  • Stir in chili powder, oregano, paprika, cumin, tomatoes, and chicken broth/stock. Bring to a boil, simmer for 5 to 10 minutes.
  • Stir in corn, hominy, black beans, cilantro, and chicken. Simmer for 10 minutes.
  • Serve with tortilla chips, and optional toppings such as avocado, limes, shredded monterey jack cheese, or chopped green onions.
Advertisement