They say chicken soup is good for the soul, but this takes it to the next level! I've always been a fan of tortilla soup and thought it was only something we could have when we went out to eat. While visiting my friend, she served this for lunch, I was blown away. Come to find out, it's a pretty simple recipe, although it looks like a long list of ingredients, it's not. What I didn't have in my pantry I found at my local food store.
1 medium onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (10.5 oz) can condensed chicken broth
1 ¼ cups water
2 teaspoons chili powder
1 teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
2 large boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
¼ cup chopped fresh cilantro
½ cup crushed tortilla chips
2 medium avocados, sliced
½ cup shredded Monterey Jack cheese
2 tablespoons chopped green onions
Heat oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.
Thanks to my Friend Vera for this delightful recipe and for always making me feel welcome!
Do you have a recipe that you want to submit? We'd love to share it with our DeBoer's family and friends.
