Tortilla Soup

This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion.

Print Recipe
Tortilla Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Soups & Stews
Cuisine American, Mexican
Servings
Ingredients
Course Soups & Stews
Cuisine American, Mexican
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a medium stock pot, heat oil over medium heat.
  2. Saute onion and garlic in oil until soft.
  3. Stir in chili powder, oregano, tomatoes, broth, and water.
  4. Bring to a boil, and simmer for 5 to 10 minutes.
  5. Stir in corn, hominy, chiles, beans, cilantro, and chicken.
  6. Simmer for 10 minutes.
  7. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Share this Recipe

Travis Toler

Son of James Ivan Toler and Carol Ann Vadeboncoeur Toler

Skip to toolbar