Monday, October 24, 2011

Chicken Tortilla Soup

This recipe has a lot of ingredients, but is easy and quick to make. Serve it with my Fried Corn Bread. (see post: Fried Corn Bread aka Hoe Cakes, 08/30/2010) The last 4 ingredients are for garnish.

1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon oregano
1 (28 ounce can crushed tomatoes
1 1/2 cups chicken broth or stock
1 cup whole kernel corn
1 cup hominy
1 (4 ounce) can green chilies, chopped
1 (15 ounce ) can black beans, rinsed and drained
1/4 cup cilantro, fresh, chopped
2 boneless chicken breasts, or 4 thighs, cut in bite size pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Preheat a 12" or 10", deep, Dutch oven, with 14 to 16 charcoals. Heat oil. Saute onions and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, and broth. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn. hominy, chilies, cilantro, and chicken. Simmer for 15 to 20 minutes, or until chicken is cooked. Ladle soup into large soup bowls. Let each person garnish with their chose of garnishes.

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