Easy Chicken Soup Recipe - Deliciously Easy Tex/Mex Chicken Tortilla Soup

How can an easy chicken soup recipe be so good?

A bowl full of this hearty Tex/Mex Chicken Tortilla soup will certainly delight friends and family.

Don't let the long list of ingredients fool you. This is really easy chicken soup!

Redolent with cumin and chili powder, this chicken tortilla soup blends cooked chicken with tomatoes, black beans and garbanzo beans.

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A little heat is supplied by fresh chili peppers and is finished with fresh lime juice and cilantro.

Fresh corn tortillas give chicken tortilla soup its unique taste and texture. Serve this flavorful soup with a dollop of sour cream and a shake or two of your favorite hot sauce.

Just A Note - Although this recipe calls for cooked chicken, you can use a pound and a half of fresh boneless skinless chicken, such as breasts or tenders.

Cut them in small dice and simmer the chicken in the soup broth before adding all the vegetables.

Adjust your cooking time to make sure the chicken is cooked through.

Either way give this deliciously easy chicken soup recipe a try!

Prep Time: 15 minutes
Cook Time: 25 minutes
Ready In: 40 minutes
Yield: 12 to 15 Servings

Easy Chicken Soup Recipe - Tex/Mex Chicken Tortilla Soup

Ingredients

1 1/2 pounds cooked chicken, shredded or diced
1 quart chicken broth
1 large yellow onion, chopped
2 large ripe tomatoes, chopped
3 large cloves garlic, minced
1 tablespoon olive oil
1 large chili - Anaheim, ancho, poblano, banana or jalapeno, chopped
6 corn tortillas, cut into eighths
1 can (15.5 ounce) hominy, gold or white, rinsed and drained
1 can (15 ounce) garbanzo beans, rinsed and drained
1 can (14 ounce) diced tomatoes with green chilies, undrained
2 cans (10.75) cream of chicken soup
2 tablespoons chili powder
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 teaspoon hot pepper sauce, such as Tabasco
3 tablespoons fresh cilantro, chopped
Kosher salt and ground black pepper

Directions

Heat the olive oil in a Dutch oven or large saucepan. Saute the onion, garlic and chopped chili until soft.

Add the chicken broth to the pot and bring it to a boil. Stir in the cooked chicken, chopped tomatoes, hominy, black beans, garbanzo beans, tomatoes with chilies and the juice from the can, cream of chicken soup, chili powder and ground cumin.

Lower the heat and simmer the soup for 15 minutes. Add the corn tortillas, lime juice, and hot sauce.

Season the soup to taste with the kosher salt and black pepper, then stir in the fresh cilantro and serve hot.

Good To Know - The broth can be made with chicken bouillon cubes or granules in place of the chicken broth, but make sure to make 4 cups of broth.

Hominy is dried corn that is soaked in solution to rehydrate it then cooked. You can substitute 2 cups of fresh corn or frozen corn niblets in its place.

Food For Thought - Make this chicken tortilla soup even hotter when you add the chilies. Anaheim and other large green chilies are fairly mild.

Seed and dice 2 jalapenos for some pronounced heat. Add 1 teaspoon cayenne pepper when you add the cumin and chili powder, and add 1 teaspoon chili garlic paste at the very end just before serving to really make the heat noticeable.

Amount Per Serving: Calories = 533, Fat = 20g, Cholesterol = 97mg

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