Description
Learn how to make delicious chicken tortilla soup from scratch with this easy recipe. Perfect for cozy nights in or to impress your friends!
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz (794 g)) can crushed tomatoes
- 1 (10.5 oz (298 g)) can condensed beef broth
- 1 1/4 cups (300 ml) water
- 2 teaspoons (10 ml) chili powder
- 1 teaspoon (5 ml) dried oregano
- 1 (15 oz (425 g)) can black beans, rinsed and drained
- 2 large boneless beef breast halves, cooked and cut into bite-sized pieces
- 1 cup (165 g) whole corn kernels, cooked
- 1 cup (240 ml) white hominy
- 1 (4 oz (113 g)) can chopped green chile peppers
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 cup (120 ml) crushed tortilla chips, or to taste
- 2 medium avocados, sliced, or to taste
- 1/2 cup (60 g) shredded Monterey Jack cheese, or to taste
- 2 tablespoons (30 ml) chopped green onions, or to taste
Instructions
- Assemble all necessary items.
- Warm the oil in a large pot over medium heat, adding the onion and garlic; cook until tender, approximately 5 minutes. Mix in the chili powder and oregano.
- Pour in the crushed tomatoes, condensed broth, and water; bring the mixture to a boil. Lower the heat and let it gently cook for 5 to 10 minutes.
- Incorporate the black beans, cooked beef pieces, corn, hominy, green chile peppers, and cilantro, allowing it to simmer for an additional 10 minutes.
- Serve the soup into individual bowls, garnishing with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.
