Sunday, September 27, 2009

Chicken Tortilla Soup

This is a FAVORITE soup of ours - its more like a stew....nice and hearty. And we often top it with diced avocados, shredded cheddar cheese and my favorite - crunchy tortilla strips!!! (I cut corn tortillas into strips and then fry them in coconut oil, scrunching them while they cook. Drain on paper towels and let cool). YUM!!!

1 onion, chopped
3 cloves garlic, minced
1 Tbsp coconut oil (or other oil)
1-2 Tbsp cumin (to taste)
chili powder - optional, to taste
1 (28oz) can diced tomatoes
3 cups chicken broth
1 cup whole corn kernels
1 cup white hominy (mexican style hominy)
1 can (4oz) green chiles
1 (15oz) can black beans (or equivalent of soaked beans, cooked)
1/4 cup chopped fresh cilantro
2 boneless chicken breasts, cooked and cut into bite-sized pcs.

1. In med. stock pot heat oil over med. heat. Saute onion and garlic until soft. Stir in cumin, chili powder, tomatoes, broth. Bring to a boil and simmer, 5-10 minutes.
2. Stir in corn, hominy, chiles, beans, cilatnro and chicken. Simmer 10 minutes.

Ladle soup into bowls and top with desired toppings!!! YUM!!!

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