chicken tortilla soup
 
 
Author:
Recipe type: Dinner
Ingredients
  • 2-3 tablespoons olive oil
  • One red onion, chopped
  • One bell pepper, chopped
  • One teaspoon minced garlic
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon Mexican oregano
  • ½ teaspoon chile powder
  • Six ounce can tomato paste
  • One quart chicken broth
  • 28 ounce can diced tomatoes
  • Water
  • 28 ounce can white hominy
  • 28 ounce can black beans
  • 15 ounce can kidney beans
  • 10 ounces frozen yellow corn
  • Four ounce can diced chiles (hot)
  • Four boneless, skinless chicken breasts seasoned with olive oil, sea salt, black pepper, and cayenne pepper (to taste)
  • ¼ cup chopped fresh cilantro, plus additional for garnish
  • Tortilla chips
  • Sour cream or Greek yogurt (for garnish)
  • Shredded sharp cheddar cheese (for garnish)
  • Sliced avocado (for garnish)
Instructions
  1. Warm olive oil over medium heat. Add chopped onion, bell pepper, and garlic and sauté for a few minutes until softened. Add spices and stir.
  2. Add tomato paste, chicken broth, and diced tomatoes into pot. Refill the diced tomato can with water and add to pot. Stir until all combined and bring to a boil.
  3. Place the hominy, beans, and corn in a strainer and rinse. Add the combo and chiles into the soup. Stir until everything is dispersed into the soup. Reduce from a boil and let simmer.
  4. Meanwhile chop the chicken into bite-sized pieces and add to soup. Continue to simmer. Add ¼ cup chopped cilantro.
  5. Dish into bowls and top with shredded cheese, avocado, sour cream, tortilla chips, and fresh cilantro. Enjoy!
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2014/11/04/chicken-tortilla-soup/