Friday, September 24, 2010

On The Menu: Chicken Tortilla Soup

This is another one of our favorites.  We had a chilly, rainy night last night so this one was perfect. The problem I have is making it for two people is almost impossible, so we always have leftovers.  But at least soup is good to freeze.  I once made this for 9 people and it was actually the perfect amount.


1 Can Crushed Tomatoes
2 C Chicken Broth or Stock
1 package generic taco seasoning
2 large chicken breasts, cooked and chopped into bite size pieces
Juice of 1 lime
1 can golden corn kernels, drained
1 can white hominy, drained
1 can black beans, drained and rinsed
½ white onion, chopped
1 clove garlic, minced
¼ C chopped fresh cilantro
Drizzle of extra virgin olive oil

Sour cream
Shredded cheese
Tortilla chips

• In a large stockpot, heat the oil over medium heat. Add the chopped onions and garlic and sauté for about 2-3 min.

• Add in the crushed tomatoes, chicken broth, and taco seasoning.  Bring to a boil and reduce heat to simmer. Simmer 5-10 min.

• Add in canned corn, hominy, black beans, and chicken. Cook 3-5 min.

• Add chopped fresh cilantro and lime juice.

• If mixture is too thick, add in more broth.  We like it to be kind of a hearty stew-like consistency.

• Ladel into bowls and garnish with sour cream, cheese, and tortilla chips. 

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