Monday, January 25, 2010

Chicken Tortilla Soup

I adapted this recipe from

1 onion, chopped (I used about 1/2 an onion)
3 cloves garlic, minced (I didn't have any fresh garlic on hand, so I used some garlic powder)
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes (I used diced tomatoes)
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (I didn't have any hominy, I just added an extra 1/2 cup or so of corn)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (omitted)
2 boneless chicken breast halves, cooked and cut into bite-sized pieces (I used leftover chicken from the previous day)
crushed tortilla chips
sliced avocado (omitted)
shredded Monterey Jack cheese (I used cheddar)
chopped green onions (omitted)
  1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until 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, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

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