Mexican

Chicken Tortilla Soup I is for Soup.

Chicken Tortilla Soup I takes 20 minutes to prepare.

Chicken Tortilla Soup I takes 60 minutes to cook.

Chicken Tortilla Soup I makes 32 servings.

The ingredients for Chicken Tortilla Soup I are:

2 onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon dried oregano or cumin
1 (28 ounce) can crushed tomatoes
5-6 cups chicken broth
1 can whole corn kernels, cooked
1 can white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces

Garnishes/optional ingredients (not included in nutrition information)
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Here is how you make Chicken Tortilla Soup I:

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 45 minutes.Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.Number of Servings: 32Recipe submitted by SparkPeople user LAWGIRL86.

The nutritional information for Chicken Tortilla Soup I is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 57.4

• Total Fat: 1.0 g
• Cholesterol: 9.3 mg
• Sodium: 293.5 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 1.8 g
• Protein: 5.2 g

Chicken Tortilla Soup I is Mexican cuisine.