Fiery Chicken Tortilla Soup with Black Beans and Avocado

Recipe Collection: Dinner

Fiery Chicken Tortilla Soup with Black Beans and Avocado warms up your senses with its vibrant Mexican flavors. This dish combines tender shredded chicken, hearty black beans, and fresh corn in a spicy broth. Perfect for those seeking a filling meal without allergens, it is topped with creamy avocado, Monterey Jack cheese, and crunchy tortilla chips for a satisfying finish.

This versatile soup is ideal for cozy dinners or meal prep, making it a great addition to your weekly menu. Easily find this recipe and more on the easyChef Pro App, where personalized recommendations and smart shopping lists simplify your cooking experience. Get started today and transform your meal planning!

Overview

This comforting chicken tortilla soup is a delightful blend of spicy Mexican flavors and hearty ingredients like shredded chicken, black beans, and corn. It's quick to make, full of flavor, and very filling. Perfect for a cozy meal, it's best served with garnishes like avocado, Monterey Jack cheese, and crushed tortilla chips.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Mexican

Serving Size: 8

Cooking Time: 40 minutes

Ingredients

• 1 Tablespoon (tbsp) olive oil
• 1 Medium onion, minced
• 3 Cloves garlic, minced
• 28 Ounces (oz) can crushed tomatoes
• 10.5 Ounces (oz) can condensed chicken broth
• 1.25 Cups water
• 2 Teaspoons (tsp) chili powder
• 1 Teaspoon (tsp) dried oregano
• 15 Ounces (oz) can black beans, drained
• 2 Large boneless chicken breast halves, cooked and sliced
• 1 Cup whole corn kernels, steamed
• 1 Cup white hominy, drained
• 4 Ounces (oz) can green chile peppers, minced
• 0.25 Cup fresh cilantro, minced
• 1 Pinch crushed tortilla chips, to taste
• 1 Pinch avocados, sliced, to taste
• 1 Pinch shredded Monterey Jack cheese, to taste
• 1 Pinch green onions, minced, to taste

Steps

1. Gather all ingredients.
2. Heat olive oil in a stockpot over medium heat. Add minced onion and minced garlic; sauté until soft, about 5 minutes. Stir in chili powder and dried oregano.
3. Stir in crushed tomatoes, condensed chicken broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
4. Stir in black beans, cooked chicken, corn, hominy, minced green chile peppers, and cilantro. Simmer for 10 minutes.
5. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions. Enjoy your flavorful and hearty chicken tortilla soup!

Enjoy your homemade Fiery Chicken Tortilla Soup with Black Beans and Avocado!