This soup has been a favorite at our house for many years. It is quick to make, flavorful, and SO delicious! I LOVE to top this soup with fresh avocado, cheese, tortilla strips, and a dollop of sour cream. Yummy!
**Note: Do NOT be intimated by the long list of ingredients…it is incredibly easy to make!**
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 Tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 (28 ounce) can crushed tomatoes
- 1 (10.5 ounce) can condensed chicken broth
- 1 1/4 cups water
- 1 cup whole corn kernels, cooked
- 1 cup white hominy
- 1 (4 ounce) can chopped green chili peppers
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 2 boneless chicken breasts, cooked and shredded
- Corn tortillas
- Vegetable Oil (for frying)
- Shredded Monterey Jack cheese
- Sliced avocado
- Sour cream
This recipe is amazing for using leftover chicken or pork. Just shred your leftovers and add it instead of the cooked chicken breasts.
- In a medium stockpot, heat oil over medium heat. In the oil, sauté the onion and garlic until it is soft. Stir in chili powder, oregano, tomatoes, broth and water. Bring to a boil and simmer for 5 to 10 minutes
- Stir in corn, hominy beans, cilantro, and chicken. Simmer for 10 more minutes.
While the soup is simmering, prepare the tortilla strips.
Cut about 6 corn tortillas into strips.
Pour enough vegetable oil into a medium skilled to reach a depth of 3/4 inch. Head oil over medium heat. Add 1/4 of the tortilla strips to the skillet and cook until crisp and light golden (about 45 seconds). Using tongs or a slotted spoon, transfer the strips to a paper towel to drain and cool. Repeat with remaining tortilla strips.
Ladle soup into individual bowls and top with tortilla strips, avocado slices, cheese, and sour cream.
Serve & enjoy!