Today I have a secret recipe for a tasty soup served at Boston Market. Their chicken tortilla soup is loaded with tender chicken, black beans, corn and tortilla strips in a spicy and flavorful broth. Top your soup with fresh avocado slices, shredded cheese and chopped green onions.
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New Secret Recipe
Boston Market(™) Chicken Tortilla Soup
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1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 oz) can crushed tomatoes
1 (10.5 oz) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
shredded Monterey Jack cheese
chopped green onions
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft.
Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
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