Easy Chicken Tortilla Soup

  • Yield 4 servings


1 tablespoon olive oil
1/2 cup diced onion
3 cloves garlic, minced
3 cups vegetable stock
1 (8-ounce) can of tomato sauce
1 (15.5-ounce) can of diced tomatoes
1 (15.5-ounce) can of white or yellow hominy with liquid
1 (4-ounce) can of green chilies
1 cup cooked turkey or chicken breast, diced in 1/2
1/2 teaspoon Ground coriander
1/2 teaspoon Ground black pepper
1/2 teaspoon Pasilla chili powder (you can substitute with ancho or other mild chili powder)
1/2 teaspoon Cayenne powder
6 (6-inch) corn tortillas
Juice of 1 lime
Optional garnish:
Avocado slices
Sour cream


  1. In a large saucepan or soup pot over medium heat, saute the onion in olive oil until softened and lightly browned. Add garlic and saute for about 30 seconds. Reduce heat to medium-low and add all ingredients except the tortillas and simmer  20 to 25 minutes.
  2. Quarter the tortillas then cut into 1-inch slices. Add the tortilla pieces and simmer another 5 to 10 minutes. Squeeze in fresh lime juice just before serving. Garnish with avocado slices and dollop of sour cream if desired. Makes 4 servings.



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