Chicken Tortilla Soup

This comforting chicken tortilla soup with shredded chicken, black beans, and corn is quick to make, full of flavor, and very filling! Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, and green onion. 


 1 tablespoon olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 (28 ounce) can crushed tomatoes 1 (10.5 ounce) can condensed chicken broth 1 ¼ cups water 2 teaspoons chili powder 1 teaspoon dried oregano 1 (15 ounce) can black beans, rinsed and drained 2 large boneless chicken breast halves, cooked and cut into bite-sized pieces 1 cup whole corn kernels, cooked 1 cup white hominy 1 (4 ounce) can chopped green chile peppers ¼ cup chopped fresh cilantro ½ cup crushed tortilla chips, or to taste 2 medium avocados, sliced, or to taste ½ cup shredded Monterey Jack cheese, or to taste 2 tablespoons chopped green onions, or to taste 


Gather all ingredients. Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano. Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes. Stir in black beans, cooked chicken, corn, hominy, chili peppers, and cilantro. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

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