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Chicken Tortilla Soup

This easy-to-make recipe pairs perfectly with summer-fresh avocados! 

July 23, 2018

Chicken tortilla soup is a flavorful and filling year-round favorite — even better in the summer when avocados are at their best. Already easy-to-make, use rotisserie chicken for a practically instant dinner!

Serves 6 to 8 people.


  • 3 boneless, skinless chicken breasts, cooked and meat shredded
  • 1 medium yellow onion, chopped
  • 3 large cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • one 28-ounce can crushed tomatoes
  • 28 ounces of chicken broth
  • 1 cup fresh or frozen corn kernels
  • one 15.5-ounce can fiesta-style back beans in mild chipotle sauce
  • one 15.5-ounce can white hominy, drained
  • one 4-ounce can chopped mild green chile peppers
  • 1/4-cup chopped fresh cilantro
  • 1 to 2 avocados, peeled and diced
  • shredded Monterey jack or cheddar cheese
  • crispy tortilla strips or chips
  • chopped green onions or jalapeno slices (optional)


In a large soup pot, heat oil over medium heat. Saute onion until soft, about 4 minutes, then add garlic and cook until fragrant, about 30 seconds. Stir in chili powder and oregano and cook for about 60 seconds to bring out the flavor of the spices.

Add crushed tomatoes, then fill can with chicken broth and add the broth to pan. Heat to boiling, then simmer for 5 minutes.

Add in the corn, fiesta beans, hominy, green chilies, cilantro and chicken. Simmer for 10 minutes. Mixture should be thick and stew-like. Taste and adjust seasoning; add chicken brother for a thinner soup. 

Divide soup into bowls and top with shredded cheese, avocado and tortilla strips. Serve with warm cornbread or tortilla chips.

Cook’s notes: Hominy is treated corn kernels that are the base for masa and corn tortillas. They add a chewy masa flavor to the soup.