Chicken Tortilla Soup
I usually double this recipe in a large stock pot.
Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
3 teaspoons cumin
2 teaspoons chili powder
1 can crushed tomatoes
1 can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels
1 cup white hominy
1 small can chopped green chile peppers
1 can black beans, rinsed and drained
Chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Toppings:
crushed tortilla chips
avocado
shredded Monterrey Jack cheese
chopped green onions
sour cream
fresh cilantro
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
3 teaspoons cumin
2 teaspoons chili powder
1 can crushed tomatoes
1 can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels
1 cup white hominy
1 small can chopped green chile peppers
1 can black beans, rinsed and drained
Chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Toppings:
crushed tortilla chips
avocado
shredded Monterrey Jack cheese
chopped green onions
sour cream
fresh cilantro
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in cumin, chili powder, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer on stove top for 30 minutes to 1 hour. Top with your choice of toppings: crushed tortilla chips, avocado slices, shredded cheese, sour cream, chopped green onion, and fresh cilantro.
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