"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Reagan Breinholt
Added: Monday, February 25, 2008


1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried cumin
1 (28 ounce) can crushed tomatoes
2 (10.5) ounce cans condensed chicken broth
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken halves, cooked and cut in bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
Sour cream

1-In a medium stock pot, heat oil over med heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes, and broth. 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 serving bowls, and top with crushed tortilla chips, avocado, cheese, and chopped green onion, or sour cream.




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