Creamy Chicken Tortilla Soup
This chicken tortilla soup is one of my favorite recipes on Brooklyn Farm Girl. My family returns back to this soup time and time again, making it a favorite on our dinner table! We even meal prep it, making it Sunday to serve for busy weeknights. Chicken is cooked in a crushed tomato chicken broth base and then shredded up. It’s put back into the pot, along with with cans of black beans, hominy and corn. For spices we’re throwing in chili powder, oregano and minced garlic which is going to make your kitchen smell amazing! After you serve it in bowls, add your favorite toppings! The kids and mine are always covered with slices of avocado and shredded cheese, while my husband loves crushed tortilla chips in his. Whatever you like, I really hope you try it soon! Looking for more easy dinner recipes? Try my Stovetop Taco Soup, Slow Cooker Taco Soup and Sheet Pan Chicken Fajitas next!
Ingredients:
Chicken Breasts, I’ve also tried this with boneless chicken thighs and it’s good too! I use anywhere from 1-2 pounds, 2 pounds makes it more hearty and more likely to have leftovers for lunch! Crushed Tomatoes and Chicken Broth, this makes the creamy soup broth. Black Beans, Hominy and Corn make this soup hearty. I’ve also swapped the black beans for pinto beans or have done a 50/50 blend of black and pinto beans! If you don’t have a can of corn you can use 2 cups frozen corn, or fresh corn straight off the cob! Spices: Chili Powder, Dried Oregano and Minced Garlic
Personal Tip: I don’t drain or rinse any of the cans, this is like flavor gold to add to your soup, live a little and just add everything into your soup pot!
Hominy: The Secret Ingredient to Tortilla Soup!
Please – don’t skip the hominy! It’s the secret authentic ingredient in this chicken tortilla soup! It’s a canned corn product made by soaking whole corn kernels until they turn chewy and plump. The flavor is similar to fresh corn but is more doughy. You can usually find it with the cans of beans at the supermarket, or specifically it’s usually always with Goya products.
How to Make Chicken Tortilla Soup
Heat the vegetable oil in a large soup pot, sauté the garlic until lightly browned. Add chicken breasts, crushed tomatoes, chicken broth, chili powder, and oregano into the pot and stir everything together. Bring the broth up to a simmer, cooking until chicken is fully cooked. Remove chicken from pot, shred and add back into the pot. Stir in the black beans, hominy and corn. Brig to a low boil and then simmer for 20 more minutes until soup is creamy and thickened. Allow to cool down (it’s hot!) and then ladle the soup into bowls. Now it’s time to add your favorite toppings! We love slices of avocado, tortilla chips (crushed or strips), shredded cheddar cheese or sour cream on top of ours!
Storing and Freezing
Refrigerator: Store the leftover soup in an airtight container in the fridge. It will stay good for 3-4 days. Heat up in the microwave or on the stove top. Meal Prep: We often make this for meal prep, cooking it on Sunday and then serving on Monday or Tuesday. I put the pot of soup (covered with plastic wrap and lid) directly in the refrigerator, and then I heat it up on the stove in the pot. Freezing: Once completely cooled, transfer the soup to an airtight container or freezer bag and freeze for up to 6 months. Pin for later:
