Tortilla Soup

Tortilla Soup

A hearty, healthy soup that comes together quickly.

Serves: 8 Save

Ingredients (20)

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 4 cup reduced-sodium chicken broth
  • 2 cup water
  • 8 (6-inch) day-old corn tortillas, sliced into strips and baked until crisp
  • 1 (15-ounce) can hominy, drained
  • 1 medium poblano, anahiem or jalapeno chile pepper, seeded and chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 1/2 cup cooked, shredded chicken
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon salt
  • Avocado slices
  • Shredded Manchego or Monterey Jack cheese
  • Sour cream
  • Directions

    1. To make the tortilla strips, stack and slice the tortillas into strips. Lightly brush with oil and bake at 350F until golden and crisp.
    2. Heat oil in a large stockpot over medium heat. Add onion and garlic to pan. Saute until soft. Stir in spices, tomatoes, chicken broth, water and 1/2 of the tortilla strips. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
    3. Stir in hominy and next 5 ingredients (hominy through salt). Simmer 10 minutes.
    4. Pour soup into bowls and top with remaining tortilla strips, avocado, cheese and a dollop of sour cream.