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Chicken Tortilla Soup

Contributed By: Melinda | See all of Melinda's recipes
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Rating: 4   Reviews: 5 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 10 Minutes
Make this tortilla soup during the winter months to wake up your taste buds. This can be a spicy recipe. You can substitue chili peppers for jalapeno peppers. Perfect way to end the day.
4 chicken breast halves (cooked & diced)
1 onion, finely chopped
2 cloves of garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon oregano
1 (28-ounce) can of crushed tomatoes
1 (10.5-ounce)can condensed chicken broth
1 1/4 cup water
1 cup yellow hominy
1 (15-ounce) can black beans, drained and rinsed
1 (4-ounce) can of jalapeno peppers (diced)
1 cup corn kernels
1/2 cup picante sauce
Fresh cilantro
Tortilla chips, crushed or strips
Shredded Mexican cheese
Sour cream
Chicken Tortilla Soup Recipe at
In a stockpot, heat oil and saute the onion and garlic.

Add chicken, then stir in chili powder, oregano, tomatoes, chicken broth and water. Bring to boil and then simmer for 5 to 10 minutes.

Stir in the hominy, black beans, jalapeno peppers, corn and picante sauce. Let simmer for 15 to 20 minutes.

Serve soup. Top it with cilantro, cheese and tortilla chips. If it is too hot, add a dollop of sour cream.

Date Added: 04/22/2010
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Jaycee, CA Reviewed: 05/27/2010
Super Easy and Delicious
This recipe was really easy to follow and make and everyone loved this recipe! I was concerned about the jalapenos, but the consensus was that is wasn’t too spicy .The ingredients listed fresh cilantro, but it was not listed in the directions, so I assumed it was to be used as a garnish. I thought the consistency was more like a stew or chili than a soup as it was quite thick and chunky, but still delicious – especially the next day after all of the flavors marinated together overnight.
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