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Chicken Tortilla Soup

Course: Main Course, Soup
Servings: 8
Author: Sherry Moman

Ingredients

  • 1 rotisserie chicken chopped or shredded
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 large green bell pepper diced
  • 4 large garlic cloves minced
  • 6 ounces tomato paste
  • 1 teaspoon ancho chile pepper ground
  • 2 teaspoons cumin ground
  • salt & black pepper to taste
  • 10 ounces Rotel Tomatoes And Green Chilies
  • 6 cups chicken broth
  • 2 cans black beans rinsed and drained
  • 1 can hominy rinsed and drained
  • 1 can yellow whole kernal corn rinsed and drained
  • Garnishes:
  • Sour Cream or nonfat greek yogurt
  • Diced Avocado
  • Grated Sharp Cheddar Cheese
  • Cilantro
  • Lime wedges
  • Tortilla strips

Instructions

  • Heat olive oil in a large dutch oven. Sauté onion, bell pepper, & garlic a minute or so just to combine. Stir in spices and tomato paste. Add the rest of the ingredients except garnishes and bring to a boil. Stir well and correct seasonings. Turn off heat.
  • Serve hot and garnish as desired.

Notes

You can toast corn tortilla strips and add as a garnish or stir untoasted strips into soup.
Recipe By: Sherry Moman
Serving Size: 8