Thursday, February 23, 2012

Chicken tortilla Soup

We all loved this, sadly my dear husband worked late the night I made it and had it reheated when he got home.  But my children gobbled it up, and that is saying a lot some nights.  I found the original recipe on allrecipes.com, but as usual I edited it to work for me! Better yet, it is ready within an hour.





1 onion, chopped
3 cloves garlic, minced
1 Tbs olive oil
2 tsp chili powder
1 tsp dried oregano
1 28oz can crushed tomatoes
1 14 oz can chicken broth
1 1/4 cup water
1 can of corn, drained
1 can of white hominy, drained
1 4oz can diced green chili's
1 15oz can beans, (black or whatever you have, I used small white this time)
1/4 cup chopped fresh cilantro
2 boneless and skinned chicken breasts, cut into bite size pieces
crushed tortilla chips
shredded Monterey Jack cheese



In a dutch oven, heat oil over medium heat, sauté onion and garlic in oil until soft.  Stir in chili powder, oregano, tomatoes, broth and water, bring to a boil then add chicken pieces.  It will take about 20 minutes for the chicken pieces to poach.

Stir in corn, hominy, chili's, beans, and cilantro, simmer for 10 more minutes.

Ladle soup into individual serving bowls and top with crushed tortilla chips and cheese.  



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