Chicken Tortilla Soup is quick to make, delicious, and filling! Serve with warm cornbread or tortillas. It is also very cool. Garnish with freshly chopped avocado, Monterey Jack cheese, crushed tortilla chips, or green onions!
Chicken Tortilla Soup Ingredients Checklist
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 can (28 ounces) of crushed tomatoes
- 1 (10.5 ounces) can be thick chicken broth
- 1 ¼ cups of water
- 1 cup of corn kernels, boiled
- 1 cup of white hominy
- 1 (4 ounces) can crush green peppers
- 1 can (15 ounces) of black bean, purified and extracted
- ¼ cup of fresh chopped cilantro
- 2 Pieces of boneless chicken breast, cooked and cut into bite pieces
- crushed tortilla chips
- sliced avocado
- Monterey Jack shredded cheese
- chopped green onions
Chicken Tortilla Meal Directions Checklist
Warm the oil in a small saucepan around moderate heat. Grease the onion and garlic in the oil until soft. Add chili powder, oregano, tomato, broth, and water. Bring to a boil, then simmer for 5 to 10 minutes.
Combine corn, hominy, chiles, beans, cilantro, and chicken. Bake for 10 minutes.
Pour the soup into individual serving containers, then top with chopped tortilla chips, sliced avocado, cheese, and chopped green onions.
Its origins say to be the Tlaxcala state (maize soil) and the dish represents the fusion between Prehispanic and Spanish cultures. Soup basically contains a delicious chicken stock mixed with tomato salsa, to which crispy tortilla finishes include but that is not all. Sometimes the soups can be very heavy and very filling, but this chicken tortilla soup is on the simple side making it a healthy meal for the whole family. However, just because it is healthy does not mean it has no taste. Enchilada sauce, spices, and green peppers give this soup a great flavor. Tortilla Soup (Spanish: Sopa de tortilla) is a traditional Mexican soup made from pieces of fried tortilla corn, dipped in tomato, garlic, onion, and chile de árbol and epazote. Although the exact origin of the tortilla soup is unknown, it knows to have originated in Mexico City.