Chicken Tortilla Soup

Chicken torilla soup

I got this one from the AllRecipes.com website when I was looking for something new and tasty to experiment with.  In the end, it is excellent, however I added a healthy dose of extra red pepper sauce to some additional FIRE!

Ingredients 

 

Original recipe makes 8 servings
  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 tablespoon olive oil

  • 2 teaspoons chili powder

  • 1 teaspoon dried oregano

  • 1 (28 ounce) can crushed tomatoes

  • 1 (10.5 ounce) can condensed chicken broth

  • 1 1/4 cups water

  • 1 cup whole corn kernels, cooked

  • 1 cup white hominy

  • 1 (4 ounce) can chopped green chile peppers

  • 1 (15 ounce) can black beans, rinsed and drain

  • 1/4 cup chopped fresh cilantro

  • 2 boneless chicken breast halves, cooked and cut into bite-sized pieces

  • crushed tortilla chips

  • sliced avocado

  • shredded Monterey Jack cheese

  • chopped green onions

Directions

  1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
  2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

 

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