Tortilla Soup

This soup has been a favorite at our house for many years.  It is quick to make, flavorful, and SO delicious!  I LOVE to top this soup with fresh avocado, cheese, tortilla strips, and a dollop of sour cream.  Yummy!

**Note:  Do NOT be intimated by the long list of ingredients…it is incredibly easy to make!**

Ingredients:

• 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 chili peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breasts, cooked and shredded
• Corn tortillas
• Vegetable Oil (for frying)
• Shredded Monterey Jack cheese
• Sliced avocado
• Sour cream

This recipe is amazing for using leftover chicken or pork.  Just shred your leftovers and add it instead of the cooked chicken breasts.

 

1. In a medium stockpot, heat oil over medium heat. In the oil,  sauté the onion and garlic until it is 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 beans, cilantro, and chicken.  Simmer for 10 more minutes.

While the soup is simmering, prepare the tortilla strips.

Cut about 6 corn tortillas into strips.

Pour enough vegetable oil into a medium skilled to reach a depth of 3/4 inch. Head oil over medium heat. Add 1/4 of the tortilla strips to the skillet and cook until crisp and light golden (about 45 seconds). Using tongs or a slotted spoon, transfer the strips to a paper towel to drain and cool. Repeat with remaining tortilla strips.

Ladle soup into individual bowls and top with tortilla strips, avocado slices, cheese, and sour cream.

Serve & enjoy!