Tortilla Soup
Tortilla soup is a flavor-infused version of chicken soup with all the delicious extras that make it Mexican.
Ingredients:
1 lb. chicken breasts, quartered
olive oil
paprika
chili powder
salt
pepper
cumin
garlic powder
dried cilantro
32 oz. chicken broth (4 8-ounce cans)
32 oz. water
1 can hominy
1 pkg. taco seasoning
1 jalapeno, seeds removed, finely diced
2 8-oz. cans diced tomatoes
1 8-oz. can black beans
2 tortillas
pepper jack cheese, grated
Steps:
- Sprinkle cut chicken with spices: paprika, chili powder, salt, pepper, cumin, cilantro and garlic powder.
- Cover the bottom of a large saucepan with olive oil. Heat oil and then place chicken skin side down in oil. Brown chicken on both sides.
- To the saucepan, add chicken broth, water, hominy, taco seasoning, chopped jalapeno, diced tomatoes and beans. Cook for 1-1/2 hours.
- Remove chicken breast and cool in refrigerator until cold enough to handle.
- Remove chicken from bone, cut into bite-size pieces and add chicken back to soup pot.
- Slice tortillas into thin strips and brown in oven.
- Grate pepper jack cheese, if desired.
- Serve bowl of soup with a few strips of tortillas and a few pinches of grated pepper jack cheese on top.
Enjoy!
