Several of you asked for my tortilla soup recipe. Here it is!
Go banish those colds:
2 quarts Chicken Broth
1 medium Red Onion, Chopped
1 Medium Sweet Onion, Chopped
1 Jalapeno, De-seeded, Minced (Careful on this one!)
1 Tb Cumin
1 Tb Chili Powder
1 Tb Garlic Powder
1 Tb Dried Cilantro
28 oz. Yellow Hominy
28 oz. Rotel Diced Tomatoes & Green Chiles
4 oz. Diced Green Chiles
2 Cans Black Beans
1 Chicken Roasted and Meat Shredded
Optional Treat Toppings:
1 cup Fresh Cilantro
1 sliced Avocado
1 bag Tortilla Chips
Grated Monterrey Jack (Jalapeno) cheese
Boil chopped onion in chicken broth for 20 minutes. Add spices, hominy, tomatoes, chilis and black beans. Allow soup to cook down anywhere from 30 minutes to 3 hours on low. Right before you serve, add chicken. This will prevent the chicken from overcooking and becoming rubbery. Add garnishes as desired.
Don’t forget to have fun with this recipe—add Mexican spices, throw in a can of corn, add extra tomatoes. This soup has lots of grace for extras and additions.
What cold-curing recipe do you swear by?
*Original photo found here