Heat olive oil in a large stock pot over medium-high heat. Add diced onions and sauté for about 5 minutes to soften.
Next add minced garlic, chili powder, and oregano. Stir and cook for about 1 minute more.
Add everything else (except for any toppings) to the pot and bring the soup to a boil. Note: Frozen ingredients do not need to be defrosted first.
Reduce heat to low and simmer for 10 - 15 minutes. The flavors will continue to meld and mingle, so you don't have to take it off right away.
Ladle into bowls and top with crushed tortillas and your favorite toppings, and enjoy. A squeeze of fresh lime juice is so good!
Notes
You'll find step-by-step pictures, serving ideas, and more above!Topping Ideas:Take a bowl of chicken tortilla soup to the next level by preparing a topping bar and include ingredients like these:
Shredded cheeses such as Colby Jack, Monterey Jack, Cheddar or Cotija
Low-Carb Suggestions: This soup is full of wholesome ingredients. It's high in carbs and high in fiber. You reduce the carb count a bit by using less hominy and corn and using low-carb tortilla chips. Storage: Store leftover chicken tortilla soup in an airtight container in the refrigerator for about 3 days or the freezer for 2 months. Reheat on the stovetop or microwave.Make-Ahead and Freeze:This is the exact recipe we used at our Make Ahead Meal Kitchens. Add all the prepped ingredients, including cooked chicken to a freezer bag. Of course, save any topping for serving day.Remove excess air from the plastic bag and store it flat so it will defrost quickly. When you're ready to make chicken tortilla soup, defrost the bag overnight in the refrigerator. Pour the contents into a large pot, bring to a boil, then lower the heat and simmer for 10-15 minutes.