Jenna’s Chicken Tortilla Soup

Adapted from


1.5 lbs boneless skinless chicken breasts

3 tbsp olive oil

1 large red onion, chopped

1 jalapeno, diced (keeping the seeds)

2 cloves garlic, minced

2 tsp chili powder

2 tsp cumin

2 tsp salt

2 quarts chicken broth

2 cans diced green chilies (4 ounce each)

1 cup hominy (drained and rinsed)

2 cans black beans (15 ounce cans, drained and rinsed)

1 can fire roasted diced tomatoes (14 ounce)

4 corn tortillas, cut into strips

2 limes (juiced)

shredded cheddar

chopped cilantro


Preheat the oven to 400

Poach the chicken breasts in a large pot of water for 20 minutes or until cooked all the way through. Drain and cool the chicken breast before shredding into bite sized pieces.

Line a baking sheet with foil and brush the tortilla strips with 1 tbsp of olive oil and sprinkle with salt (coat evenly) and spread them into and even layer and bake at 400 for about 10 minutes.

Heat the olive oil in your soup pot and cook the onion and jalapeno for about 5 minutes. Add the garlic and cook for another minute. Then add the chili powder and cumin and mix well. Add the broth, tomatoes, chilies, beans, hominy, chicken and salt and bring to a boil.

Add the lime juice. Then garnish with cilantro, crisped tortilla strips and cheese.


One response to “Jenna’s Chicken Tortilla Soup

  1. Pingback: Food and Yoga | runstoeat

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