Friday, January 26, 2018

Chicken Tortilla Soup Weekend Recipe

I have made this during the winter months to awaken our taste buds. This can be a hot to the tongue recipe, so substitute mild chili peppers for jalapeno peppers, if that is not your style.

Chicken Tortilla Soup
4 chicken breast halves (cooked & diced)
1 medium onion, finely chopped
2 cloves of garlic, minced
1 Tbls olive oil
2 tsp chili powder
1 tsp oregano, dried
1 28-ounce can crushed tomatoes
1 10.5-ounce can condensed chicken broth (or 3 cups chicken stock and leave out water)
1 1/4 cup water
1 cup yellow hominy
1 15-ounce can black beans, drained and rinsed
1 4-ounce can of jalapeno peppers (diced)
1 cup corn kernels (fresh or frozen, thawed)
1/2 cup picante sauce

Fresh cilantro
Tortilla chip crushed or strips
Shredded Mexican cheese
Sour cream

In a stock pot, heat oil and sauté the onion and garlic. Add chicken and sauté or 1 minute, then stir in chili powder, oregano, tomatoes, chicken broth and water. Bring to boil, then simmer for 5 to 10 minutes. Stir in the hominy, black beans, jalapeno peppers, corn and picante sauce. Let simmer for 15 to 20 minutes. Serve topped with cheese and tortilla chips. If it is too hot, add a dollop of sour cream.

To find any recipe featured this month - use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew
   March - Jambalaya
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn & Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails

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