Chicken Tortilla/Taco Soup

I think this soup is a cross between tortilla soup and taco soup...the tomato base made it more like a taco soup to me, but it had some of the flavors of tortilla soup too. I saw the recipe on My Favorites and I'm always up to try a new soup recipe :-). This one was really good, although I still prefer mine, it's nice to mix things up every now and then. I used our leftover sweet and spicy chicken as suggested by Karen, which made it an easy meal to make!

Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 T olive oil
2 tsp chili powder
1 tsp dried oregano
1 28 oz can crushed tomatoes
1 10.5oz can chicken broth
1 1/4 cup water
1 can corn kernals
1 can white hominy
1 4oz can chopped green chile peppers
1 15oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite sized pieces (I used leftover chicken)
Optional toppings: tortilla chips, avocado slices, cheese, green onions, sour cream.

Directions:
In medium stockpot heat oil over medium heat. Saute onion and garlc in oil until soft. Stir in chili powder, oregano, tomatoes, broth and water. Bring to a boil, and simmer for 5-10 minutes. Stir in corn, hominy, chilies, beans, cilantro and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls and top with crushed tortilla chips, avocado slices, monterey jack cheese and chopped green onions.

1 comments:

Malickfamily said...

Marci, I tried this tonight for dinner and it was a HUGE hit. I used ground turkey instead as I had that thawed out already. We also added sour cream, and next time I want to add limes so we can squeeze them over before eating.
Thanks again for another awesome recipe!!!!