Ole’ With late summer and cooler temperature upon us, time for another soup. This Chicken Tortilla Soup is a fresh and hearty addition to your soup options. We served it up with Carne Asada Tacos and a side of Mexican Street Corn. Muy Delicioso! Mexican Street Corn (recipe at https://dishtoremember.com/mexican-street-corn/ )
Ingredients:
1 onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (32 ounce) chicken broth
1 cup roasted corn
1 (14.5 ounce) can white hominy, drained
1 (4 ounce) can chopped green chili peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 breast, boneless & skinless sautéed and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
Preparation:
- 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 to 10 minutes.
- Stir in corn, hominy, green chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
