Chicken Tortilla Soup

So what is the deal???  I am on spring break from school here in East Tennessee at the end of March and would you just look at this weather?  The temperature is in the 30’s and we’re having snow!  Oh well, just give it a few days and it will be in the 60’s again.  But in the meantime, I am still LOVING being home from spring break and today I am LOVING this new soup recipe!

Tortilla Soup 003I’ve seen lots of chicken tortilla soup recipes floating around on blogs and Pinterest.  I decided to try this one.  I had all the ingredients, though I know I’m a little weird like that.  (At times I have a pantry stocked as well as a small grocery store.  I just hate to have to make a special trip out for things.)  This cold day seemed like the perfect time to make it.  Well, I LOVED it and so did my children, (dear husband has the flu and was not up to rating my recipe).  It just took minutes to put together which is another plus!  We’re not big fans of cilantro and I didn’t have any green onions, but those would be good add-ins, too.  When I actually ate my soup, I crushed plenty of tortilla chips right into the soup.  It just looked a little prettier for the picture when I laid them on the side.  This will definitely be a keeper in my soup “repertoire”!

Tortilla Soup 009


  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 1/4 cups water
  • 1 cup whole corn kernels
  • 1 cup white hominy
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 boneless chicken breast halves, cooked and cut into bite-sized


  • Crushed tortilla chips
  • Sliced avocado
  • Shredded Monterrey Jack or cheddar cheese
  • Chopped green onion
  • Sour Cream
  • Cilantro



In a medium stock pot, heat oil over medium heat.

Saute onion and garlic in oil until soft.

Stir in chili powder, oregano, tomatoes, broth, and water.

Bring to a boil, and simmer for 5 to10 minutes.

Stir in corn, hominy, chiles, beans,  and chicken.

Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, sour cream, cheese, and any other garnishes.