EASY MEXICAN TORTILLA SOUP

Easy Mexican Tortilla Soup image

Provided by licked_cupcake

Time 35m

Yield 8 serving(s)

Number Of Ingredients 20

1 large white onion
4 garlic cloves, minced
1 tablespoon olive oil
1 bell pepper, chopped
1 jalapeno pepper, chopped
1 (28 ounce) can crushed tomatoes
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon paprika
4 cups chicken broth or 4 cups stock
1 (10 ounce) bag frozen corn
1 (15 ounce) can black beans
1 (14 ounce) can hominy or 1 (14 ounce) can chickpeas
1 lb shredded cooked chicken
1/2 cup chopped fresh cilantro
tortilla chips
1/2 sliced avocado (optional)
1 lime (optional)
8 ounces shredded monterey jack cheese (optional)

Steps:

Cook and shred 1 lb chicken. There are many ways to do this. I boiled chicken breasts until the internal temperature reached 160, then took two forks and shredded the breasts by hand.
Chop onions, chop peppers, chop cilantro, and mince garlic.
Saute onion and garlic in oil until soft, add peppers halfway through.
Stir in chili powder, oregano, paprika, cumin, tomatoes, and chicken broth/stock. Bring to a boil, simmer for 5 to 10 minutes.
Stir in corn, hominy, black beans, cilantro, and chicken. Simmer for 10 minutes.
Serve with tortilla chips, and optional toppings such as avocado, limes, shredded monterey jack cheese, or chopped green onions.

Nutrition Facts : Calories 294.9, Fat 7.5, SaturatedFat 1.7, Cholesterol 42.6, Sodium 660.7, Carbohydrate 34.8, Fiber 8.3, Sugar 2.6, Protein 24.1