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