Fat Camp Friday #12: Chicken Tortilla Soup
I love a good soup, and this one is no exception. A couple of years ago, I had some Chicken Tortilla Soup at Atlanta Bread Company that was out of this world. Haven’t been able to stop thinking about it since and every once in a while I would get a craving for it. Well, I finally decided to make one myself.
There is so much going on in this soup, it is fantastic. The white hominy gives it a flavor and texture I have never tasted before. You can find it near the Mexican foods section in your grocery store. If you can’t find it, don’t worry, it’s not the end of the world.
Hearty enough for a cold night, but you can also have it other times of the year due to the tomato base. Very filling and very delicious. You can purchase tortilla strips, but I suggest making your own – you’ll never go back to store bought.
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 (14 ounce) can crushed tomatoes
- 1 (10.5 ounce) can chicken broth
- 1 1/4 cups water
- 1 cup whole corn kernels, cooked
- 1 cup white hominy
- 1 (4 ounce) can chopped jalapenos
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 2 boneless chicken breast halves, cooked and shredded
- tortilla strips
- optional:
- sliced avocado
- shredded Monterey Jack cheese
- sour cream
- tabasco sauce
- cilantro, for garnish
Directions
- 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.
- Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with tortilla strips, avocado slices, cheese, and sour cream.
- To make tortilla strips
- Heat 1/2 cup oil in a pan on medium high. Cut four small (taco sized) tortillas into thin strips and spread them out in one layer in the heated oil. Fry a few minutes per side until golden brown. Spoon out and let dry on paper towel. Sprinkle with salt and paprika.
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