Chicken Tortilla Soup

You can whip up this easy soup in under an hour and it is flavorful the minute you serve it! It is yet another great recipe for leftover Costco rotisserie chicken.

Chicken Tortilla Soup

                       

1/2 onion, chopped

2 garlic cloves

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon oregano

1 15 ounce can diced tomatoes

1 4 ounce can diced green chilies

1 32 ounce container chicken stock

1 29 ounce can hominy (you can use a smaller can of hominy and add yellow corn, too)

1 15 ounce can black beans, rinsed and drained

2 boneless chicken breast halves, cooked and cut into bite sized pieces (or 2 cups of diced rotisserie chicken)

For Garnish:

chopped fresh cilantro

toasted corn tortilla strips

diced avocado

In a medium stock pot, heat oil over medium heat and saute onion and garlic until soft. Add chili powder, oregano, tomatoes and chicken stock. Bring to a boil and simmer for 10 minutes.

Stir in hominy, chilies, beans and chicken. Simmer for 10 minutes. Add salt to taste.

Serve soup in bowls and top with your choice of cilantro, tortilla strips, and avocado. Enjoy!

Toasted Corn Tortilla Strips

              

20 corn tortillas

canola oil spray

kosher salt

Place tortillas in a stack and cut in half and then into small strips. Place on baking sheet, spray with canola oil spray and sprinkle with salt. Bake at 350° for 12-15 minutes until light brown and crispy.

My kids love to munch on these like tortilla chips and they have much less fat!