Tortilla Soup

Kitchen Tested
  • Yield 8 servings

A hearty, healthy soup that comes together quickly. The variety of fresh ingredients from oregano to cilantro will surely make this a meal to be remembered.

Mark Boughton Photography / syling by Tresa Blackburn


1 tablespoon extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 (28-ounce) can crushed tomatoes, undrained
4 cups reduced-sodium chicken broth
2 cups water
8 (6-inch) day-old corn tortillas, sliced into strips and baked until crisp
1 (15-ounce) can hominy, drained
1 medium poblano, anahiem or jalapeno chile pepper, seeded and chopped
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups cooked, shredded chicken
1/4 cup chopped fresh cilantro
1 teaspoon salt
Avocado slices
Shredded Manchego or Monterey Jack cheese
Sour cream


  1. Heat oil in a large stockpot over medium heat. Add onion and garlic to pan. Saute until soft. Stir in spices, tomatoes, chicken broth, water and 1/2 of the tortilla strips. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
  2. Stir in hominy and next 5 ingredients (hominy through salt). Simmer 10 minutes.
  3. Pour soup into bowls and top with remaining tortilla strips, avocado, cheese and a dollop of sour cream. Makes 12 cups.

Recipe by Robin Noelle



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