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Chicken Tortilla Soup

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne
  • 28 oz crushed tomatoes
  • 1/2 bottle beer
  • 1.5 quarts low sodium chicken stock
  • 3 corn tortillas sliced
  • 2 bay leaves
  • 1.5 lb shredded rotisserie chicken
  • 1 cup frozen corn kernels
  • 1 cup white hominy

Options toppings

  • 1 avocado diced
  • 1/4 cup cilantro
  • tortilla strips
  • shredded cheese for serving
  • lime wedges for serving

Instructions

  1. In a large pot, heat the olive oil over medium high heat.  Saute the onion and garlic for 2-3 minutes until the onion softens. 

  2. Add in the chili powder, cumin, oregano and cayenne.  Cook for 1 minute.

  3. Pour in the tomatoes, beer and chicken stock. Stir and bring to a simmer.

  4. Slice up 3 corn tortillas in the 1/2 inch strips and add them to the simmering soup. Simmer, uncovered, for 30 minutes.

  5. While the soup is simmering, shred 2 cups of chicken (about 1/2 a rotisserie chicken - mix of dark and white meat.)

  6. After 30 minutes, add in the shredded chicken, corn and hominy.  Cook for an additional 10 minutes.

  7. Prepare your toppings - dice the avocado, and chop the cilantro.

  8. After 10 minute, add in 1/2 the cilantro. Stir together and serve with the toppings of your choice.