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

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