Easy Mexican Tortilla Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 large onion
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 bell pepper, chopped
• 1 jalapeno pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• 4 cups chicken broth or 4 cups stock
• 1 (10 ounce) bag frozen corn
• 1 (15 ounce) can black beans
• 1 (14 ounce) can hominy or 1 (14 ounce) can chickpeas
• 1 lb shredded cooked chicken
• 1/2 cup chopped fresh cilantro
• tortilla chips
• 1/2 sliced avocado (optional)
• 1 lime (optional)
• 8 ounces shredded monterey jack cheese (optional)

Recipe

• 1 cook and shred 1 lb chicken. there are many ways to do this. i boiled chicken breasts until the internal temperature reached 160, then took two forks and shredded the breasts by hand.
• 2 chop onions, chop peppers, chop cilantro, and mince garlic.
• 3 saute onion and garlic in oil until soft, add peppers halfway through.
• 4 stir in chili powder, oregano, paprika, cumin, tomatoes, and chicken broth/stock. bring to a boil, simmer for 5 to 10 minutes.
• 5 stir in corn, hominy, black beans, cilantro, and chicken. simmer for 10 minutes.
• 6 serve with tortilla chips, and optional toppings such as avocado, limes, shredded monterey jack cheese, or chopped green onions.