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Tortilla Soup

Tortilla Soup

A hearty, healthy soup that comes together quickly.

Serves: 8 Save

Ingredients (22)

  • 1 T Extra Virgin Olive Oil
  • 1 Onion
  • 3 Garlic Cloves
  • 1 tsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Dried Oregano
  • 28 oz Canned Crushed Tomatoes
  • 4 cup Low Sodium Chicken Broth
  • 8 6in Corn Tortillas
  • 15 oz Canned Hominy
  • 1 Poblano Chile
  • or 1 Anaheim Chile
  • or 1 Jalapeño Pepper
  • 15 oz Canned Black Beans
  • 1½ cup Shredded Cooked Chicken
  • ¼ cup Chopped Cilantro
  • 1 tsp Salt
  • 1 Avocado
  • ½ cup Shredded Manchego Cheese
  • or ½ cup Shredded Monterey Jack Cheese
  • ½ cup Sour Cream
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Directions

  1. To make the tortilla strips, stack and slice the tortillas into strips. Lightly brush with oil and bake at 350F until golden and crisp.
  2. 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.
  3. Stir in hominy and next 5 ingredients (hominy through salt). Simmer 10 minutes.
  4. Pour soup into bowls and top with remaining tortilla strips, avocado, cheese and a dollop of sour cream.