Viki's Chicken Tortilla Soup Recipe

Name: Viki's Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts, cubed; 2 medium mexican squash zucchini, cut and cubed; 2 (15 ounce) cans hominy, drained; 1 big onion, diced; 2 garlic cloves, chopped fine; 2 (15 ounce) cans tomato sauce; 1 (15 ounce) can diced tomatoes; 1 tablespoon cumin; 2 -4 tablespoons chili powder; 6 dried New Mexico chiles; garlic salt; lime, sliced in 1/4 's; cilantro, leafs chopped (kinda med); grated cheese, any you like cheddar, colby; plain tortilla chips

Servings: persons

4 boneless skinless chicken breasts, cubed
2 medium mexican squash zucchini, cut and cubed
2 (15 ounce) cans hominy, drained
1 big onion, diced
2 garlic cloves, chopped fine
2 (15 ounce) cans tomato sauce
1 (15 ounce) can diced tomatoes
1 tablespoon cumin
2 -4 tablespoons chili powder
6 dried New Mexico chiles
garlic salt
lime, sliced in 1/4 's
cilantro, leafs chopped (kinda med)
grated cheese, any you like cheddar, colby
plain tortilla chips

1
First, Take 6 dried chili's and cut off ends and take seeds out and soak them in hot water to soften for about 30 minutes.
2
Put them in blender with about 1/4 cup of the water they soaked in and liquefy.
3
Take small wire strainer and pour into it over bowl and mash through strainer as much as you can.Use the water they were soaked in to pour over strainer to get all flavor from chiles.
4
Throw away what is left after all is strained out.
5
Put chicken breasts in large stew pot with lots of water to boil and add onions and garlic and spices.
6
As this is boiling, add squash, tomato sauce, tomatoes and garlic salt to taste.
7
Simmer about 30 minutes.
8
Add strained chili's and hominy and simmer for 30 more minutes.
9
When done, serve in bowls and top with a small amount of cilantro and cheese.
10
Squeeze lime juice in to taste.
11
Serve with corn chips to crush in soup and enjoy!

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, cubed, 2 medium mexican squash zucchini, cut and cubed, 2 (15 ounce) cans hominy, drained, 1 big onion, diced, and more.

Yes, Viki's Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Viki's Chicken Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions