I’m a soup-a-holic during the winter months but the go-to chili and chicken noodle soup recipes can get a bit boring after awhile. So last week I thought I would try my hand at a Chicken Tortilla Soup recipe and it was AWESOME. (Although I must say I was a bit embarrassed that I didn’t know what “hominy” was and looked a little ridiculous in Hyvee searching on my Blackberry for a hint! Sheesh.)
Here’s the modified recipe I used:
Chicken Tortilla Soup
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 (28 ounce) can crushed tomatoes
- 1 (48 ounce) “box” chicken broth
- 1 cups water (if you need it)
- Juice of a lime
- 1 cup whole corn kernels, cooked
- 1 cup white hominy
- 1 (4 ounce) can chopped green chile peppers
- 1 (15 ounce) 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 (not-optional!)
- sliced avocado (optional)
- shredded Monterey Jack cheese (not-optional!)
- chopped green onions (optional)
- Cook your chicken first and dice into large chunks, set aside.
- In a medium stock pot, heat oil over medium heat. Saute onion and garlic in olive 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, chiles, beans, cilantro. Simmer for 1 hour.
- Before your ready to serve, stir in cooked chicken and simmer for another 5 minutes.
- Ladle soup into individual serving bowls, hit it with lime juice and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.