Wednesday, January 24, 2007

What's For Dinner Wednesday - Chicken Tortilla Soup

It has been so cold lately, even here in AZ, that I thought it only appropriate to use this soup recipe for what's for dinner tonight. It is really yummy! I made a few modifications (I was in a hurry) but I was really proud of the result! *smiles*

Chicken Tortilla Soup I


1 onion, chopped (I used frozen chopped here)
3 cloves garlic, minced (I used from a jar)
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (not a corn fan, so I used a can of great Northern beans in its place)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (I used dried here, and much less than 1/4 cup)
2 boneless chicken breast halves, cooked and cut into bite-sized pieces (I used can chicken and it was totally fine in this recipe. Just make sure you drain it well)
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

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 crushed tortilla chips, avocado slices, cheese, and chopped green onion.



Erika Martin - Stampin' Mama said...

Ooooh! Thanks for sharing this! I've been looking for the perfect Tortilla soup recipe and I think this might be "the one!" Can't WAIT to try it!

Marie said...

I have this EXACT recipe and love it! I'm sure all of your readers will love it too :)

Stampin' Annie said...

This sounds like dinner tonight! Thanks!!

Monica said...

This sounds so good!! I'm going to have to try it! I love soup this time of year...thanks for sharing the recipe!