Thursday, March 20, 2008

Chicken Tortilla Soup

This is a super yummy but very easy soup to make.
Those pieces of tortilla chips at the bottom of the bag work great for this recipe!

  • 1 onion, chopped
  • 3+ cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried cumin
  • 1 (28 ounce) can crushed tomatoes
  • 2 (10.5 ounce) cans condensed chicken broth
  • 1 cup whole corn kernels, cooked
  • 1 cup white hominy (optional)
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained (or basically any kind of cooked beans. I use kidney beans because my husband detests black beans.)
  • 1/4 cup chopped fresh cilantro
  • 2 boneless chicken breast halves, cooked and cut into bite-sized pieces or shredded
  • crushed tortilla chips
  • sliced avocado
  • sour cream
  • shredded Monterey Jack cheese
  • chopped green onions
  1. In a medium pot, heat oil over medium heat. Saute chicken in oil for 10 minutes or until no longer pink. Take chicken out and shred or chop it.
  2. Saute onion and garlic until soft.
  3. Stir in chili powder, cumin, tomatoes, and broth. Bring to a boil, and simmer for 10-15 minutes. (I like to simmer it for 45 minutes to an hour if I have time. It really brings out the flavors.)
  4. Stir in corn, hominy, chiles, beans, and cilantro. Simmer for 10 minutes.
  5. Ladle soup into individual bowls and top with crushed tortilla chips, avocado slices, cheese, sour cream and chopped green onion.
  6. Enjoy!

No comments: