As springtime turns the weather warmer, we tend to pack away those hearty soup recipes for cooler weather and opt for light salads and fresh produce. It was cold here this week (probably for the last time this season) and I decided to get one last hurrah in for my Chicken Tortilla Soup.
Ingredients
1 onion, chopped
2 tbsp minced garlic
1 tablespoon olive oil
1 tbsp chili powder
28 oz can crushed tomatoes
10.5 oz can condensed chicken broth
1 1/4 cups water
2 cups whole corn kernels, cooked
2 cups white hominy (found with canned corn)
2 fresh jalapenos, diced
2 cans black beans, drained
1/4 cup chopped fresh cilantro
3 chicken breasts, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
sour cream
Ingredients
1 onion, chopped
2 tbsp minced garlic
1 tablespoon olive oil
1 tbsp chili powder
28 oz can crushed tomatoes
10.5 oz can condensed chicken broth
1 1/4 cups water
2 cups whole corn kernels, cooked
2 cups white hominy (found with canned corn)
2 fresh jalapenos, diced
2 cans black beans, drained
1/4 cup chopped fresh cilantro
3 chicken breasts, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
sour cream
1. Sautee onions and garlic in a large stock pot.
2. Stir in chili powder, tomatoes, broth and water. Bring to a boil and simmer for 10 minutes.
3. Add corn, hominy, beans, cilantro, jalapenos, and chicken. Stir and simmer for 10 minutes.
4. Top with chips, cheese, avacado, onion and sour cream to serve.
Serves 8
Bon Appetit!
The Food Whore
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