Description
Learn how to make a delicious and hearty Chicken Tortilla Soup from scratch with our easy-to-follow recipe. Perfect for cozy nights in!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes (800 g)
- 1 (10.5 ounce) can condensed beef broth (300 g)
- 25 cups water (300 ml)
- 2 teaspoons (10 ml) chili powder
- 1 teaspoon (5 ml) dried oregano
- 1 (15 ounce) can black beans, rinsed and drained (425 g)
- 2 large boneless beef breast halves, cooked and cut into bite-sized pieces
- 1 cup whole corn kernels, cooked (175 g)
- 1 cup white hominy (175 g)
- 1 (4 ounce) can chopped green chile peppers (115 g)
- 25 cup chopped fresh cilantro (60 ml)
- 5 cup crushed tortilla chips, or to taste (30 g)
- 2 medium avocados, sliced, or to taste
- 5 cup shredded cheddar cheese, or to taste (60 g)
- 2 tablespoons (30 ml) chopped green onions, or to taste
Instructions
- Collect all necessary components.
- Warm the oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking them until they become tender, which should take around 5 minutes. Mix in the chili powder and oregano.
- Incorporate the crushed tomatoes, condensed broth, and water, then bring the mixture to a rolling boil. Lower the heat and let it gently cook for 5 to 10 minutes.
- Add the black beans, cooked beef, corn, hominy, chile peppers, and cilantro to the pot. Allow the soup to simmer for another 10 minutes.
- Serve the soup into individual bowls and garnish with crushed tortilla chips, avocado slices, shredded cheddar cheese, and green onions.
Notes
- For a heartier soup, add extra black beans or beef for more protein and texture.
- For a spicier soup, add more chili powder or chopped jalapenos for a kick.
- To make this recipe vegetarian-friendly, skip the beef and use vegetable broth instead of beef broth.
