Stovetop Chicken Tortilla Soup

4.50 from 4 votes

This stovetop chicken tortilla soup is a deliciously spicy and flavorful soup that you'll keep going back for more bowls!

Prep Time15

Cook Time30

Total Time45

Servings:

1 large onion diced
1 jalapeño finely chopped (seeds included if you like things spicy, if not, de-seed and chop)
2 cloves garlic minced
1 teaspoon dried oregano
1 tablespoon chili powder
¼ teaspoon ground cumin
2 cups (473 ml) chicken stock
1 cup (237 ml) water
29 ounces (822 g) diced tomatoes (I used 1 can of fire-roasted and 1 can of regular)
Squeeze/juice of 1 lime
25 ounce (709 g) can of hominy drained
1 cup (164 g) frozen corn kernels
1 ½ cups (210 g) shredded chicken (add more, if desired)
Salt to taste

In a large pot over medium high heat, add a bit of cooking oil then add the onion, jalapeño, and garlic. Sprinkle the spices on top then cook until slightly softened.
1 large onion, 1 jalapeño, 2 cloves garlic, 1 teaspoon dried oregano, 1 tablespoon chili powder, 1/4 teaspoon ground cumin
Add in the chicken stock, water, diced tomatoes, and juice of 1 lime.
2 cups chicken stock, 1 cup water, 29 ounces diced tomatoes, Squeeze/juice of 1 lime
Bring soup to a boil then reduce to a simmer and simmer on stove, covered, for 20 minutes.
After 20 minutes, add in the hominy, corn, chicken, and salt. Stir to incorporate then let simmer, uncovered, for 10 minutes more.
25 ounce can of hominy, 1 cup frozen corn kernels, 1 1/2 cups shredded chicken, Salt
Turn off the heat and divide into bowls and serve with your favorite toppings.

Serving: 1 bowl | Calories: 380 kcal | Carbohydrates: 60 g | Protein: 30 g | Fat: 4 g

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