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Easy Chicken Tortilla Soup
Inspired by/adapted from Chicken Tortilla Soup courtesy of Danny Boome, found here: http://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe.html
Servings: 6
  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 3 cloves garlic chopped
  • 1 Adobo chili seeds removed, chopped fine
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 4 cups chicken broth
  • 1 can Cream of Chicken soup plus 1 can water
  • 1 14.5-ounce can fire roasted diced tomatoes
  • 1 14.5-ounce can black beans rinsed and drained
  • 1 14.5-ounce can golden hominy rinsed and drained
  • 2 limes juiced
  • 1 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Meat removed from 1 rotisserie chicken
  • Cheddar cheese shredded, for garnish
  • 1 avocado diced
  • Sour cream for garnish
  • Tortilla chips
  1. In a large stock pot, heat the vegetable oil. Add onions and cook until transparent. Add garlic and chopped Adobo chili pepper, and continue to cook for another minute or so, then add cumin and chili powder.
  2. Next, add chicken broth, soup, can of water, tomatoes, beans, and hominy. Bring to a boil, then reduce heat and simmer for about 20 minutes, stirring occasionally.
  3. Use an immersion blender to puree a bit of the soup, then add lime juice and cilantro, salt, and pepper.
  4. To serve, place chicken in serving bowl and top with soup. Garnish with shredded cheese, diced avocado, and sour cream. Serve with tortilla chips.