Sally sent me this recipe several weeks ago, but I've been waiting to publish it. I feel like after so much filling food in December, January is always a great time for soups. This one looks really yummy! I can't wait to try it!
Chicken Tortilla Soup Recipe
1 onion, chopped
3 cloves garlic, minced
1 T. olive oil
2 t. chili powder
1 t. oregano
1 (28-oz.) can crushed tomatoes
2 (10.5-oz.) can chicken broth
1 & 1/4 C. water
1 C. cooked corn kernels (or canned)
1 C. white hominy (same section as canned corn)
1 (4-oz.) can chopped green chilis
1 (15-oz.) can black beans, drained & rinsed
1/4 C. chopped cilantro
2 chicken breasts, cooked & cut into small pieces (or use a rotisserie
chicken, would use 1/2 of the chicken for this serving size, give or
take depending on how much chicken you want)
Garnish: tortilla chips, avocado, Monterrey jack cheese, sour cream, green onions, whatever sounds good!
Sauté onions in olive oil with garlic on low heat for awhile to cook down (I like to cook out onion flavor). Transfer to large pot & stir in chili powder, oregano, tomatoes, broth & water. Bring to a boil &simmer about 10 minutes. Stir in corn, hominy, chilis, beans, cilantro & chicken. Simmer another 10 minutes. Serve and top with garnish.
3 months ago