This recipe for Chicken Tortilla Soup makes 4 large servings or 8 smaller ones.
Ingredients:
- 1 tablespoon oil
- 1 small onion, chopped
- 4 cloves of garlic, chopped
- 2 quarts of chicken broth plus one cup of water
- 2 large or 3 medium chicken breasts
- approx. 1 cup cooked black beans (canned are okay)
- approx. one cup corn (fresh, frozen or canned) *optional to use hominy, see below
- about 1/2 cup chopped cilantro
- 2 tablespoons chile powder (standard chile powder is fine, or chile)you can use ground ancho or any other ground
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano (approx 3 tablespoons chopped, if using fresh)
- 2 jalapenos seeded and finely diced.
- 1/2 cup of white rice, uncooked
- 3 corn tortillas
- oil for frying
- 1 cup shredded queso quesadilla (cheddar can also be used)
Preparation:
Add in the beans, corn (if using hominy, see below) cilantro, jalapeno and seasonings. Simmer for about 30 minutes until all the flavors meld together.
While the soup is simmering, slice the tortillas into thin (1/8 of an inch or thinner) strips. Heat the oil over medium/high heat and fry the tortilla stips until slightly golden and crispy. Remove and drain on a paper towel.
After the soup is done simmering, ladle it into 4 large bowls, 6 medium ones or 8 small. Sprinkle equal portions of cheese on the top of each one, then add a equal handfuls of the tortilla strips to each.
Serve immediately, as the tortilla strips will become soggy quickly.
*Hominy- If you are using dried hominy, you will need to simmer it for 2-3 hours until softened. You can do this directly in the chicken broth and adding water when the broth starts to get low, or you can pre-cook them in broth or water. Then add them to the soup later. If you use pre-cooked frozen hominy, you can add it in with the chicken.
