Name: Easy and Tasty Chicken Tortilla Soup
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Water - 4 cups; Chicken bouillon - 3 cubes; Onion, chopped - 1; Banana pepper, seeded and diced - 1; Hominy, drained - 1 (15.5 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Garbanzo beans, rinsed and drained - 1 (15 ounce) can; Diced tomatoes with green chilies, undrained - 1 (14 ounce) can; Diced tomatoes, undrained - 1 (14.5 ounce) can; Cream of chicken soup - 2 (10.75 ounce) cans; White chicken, drained - 2 (12.5 fl oz) cans; Garlic powder - 4 ½ teaspoons; Lime juice - 3 tablespoons; Hot pepper sauce (such as Frank's RedHot®) - 5 dashes; Dried cilantro - 3 tablespoons; Chili powder - 1 teaspoon; Ground cumin - 1 teaspoon; Salt and pepper to taste - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy and Tasty Chicken Tortilla Soup

1. Water - 4 cups

2. Chicken bouillon - 3 cubes

3. Onion, chopped - 1

4. Banana pepper, seeded and diced - 1

5. Hominy, drained - 1 (15.5 ounce) can

6. Black beans, rinsed and drained - 1 (15 ounce) can

7. Garbanzo beans, rinsed and drained - 1 (15 ounce) can

8. Diced tomatoes with green chilies, undrained - 1 (14 ounce) can

9. Diced tomatoes, undrained - 1 (14.5 ounce) can

10. Cream of chicken soup - 2 (10.75 ounce) cans

11. White chicken, drained - 2 (12.5 fl oz) cans

12. Garlic powder - 4 ½ teaspoons

13. Lime juice - 3 tablespoons

14. Hot pepper sauce (such as Frank's RedHot®) - 5 dashes

15. Dried cilantro - 3 tablespoons

16. Chili powder - 1 teaspoon

17. Ground cumin - 1 teaspoon

18. Salt and pepper to taste - 1 teaspoon

How to cook deliciously - Easy and Tasty Chicken Tortilla Soup

1. Stage

Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.