Monday, May 23, 2011

Monday (5/23): Smokey Chicken Tortilla Soup

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It seems it doesn't matter what time of year it is or what the weather is like outside, I'm still always looking for another great soup recipe.  I've never made Chicken Tortilla soup before and I'm looking forward to this one!  It calls for Hominy which I've never cooked with before, but I'm looking forward to trying something new.  What I like best about this recipe is that it's not overly spicy...therefore I don't have to worry about sacrificing taste by removing spices.  On a overcast day like today, this soup sounds like the perfect dinner for my family.

Bet you can't eat just one bowl!  

Ingredients (recipe adapted from AllRecipes)

  • 3/4 onion, chopped
  • 3 cloves garlic, minced
  • 2 (10.5 ounce) cans low sodium chicken broth (up to 4 depending on how thick/thin you want the soup)
  • 1 cups water (as can also omit and just use broth)
  • 5 bone-in (skin removed) chicken thighs 
  • 1 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon lime juice
  • 2 (14oz) cans fire roasted tomatoes
  • 1 (4 ounce) can chopped green chile peppers
  • 1 cup whole corn kernels (frozen, fresh or canned) *see note
  • 1 cup white hominy (rinsed and drained)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • crushed tortilla chips
  • sliced avocado
  • shredded Monterey Jack cheese
  • chopped green onions

  • *Note:  I like to take fresh corn and roast it in the oven.  Just heat your oven to 350.  Add the corn (husk and all) directly to the rack.  Roast for 25-30 min or until heated.  Then, to use in the soup, just cut the kernels from the corn and toss it!  Adds a great taste to the soup.


  1. In a large stock pot, add onion, garlic, chicken broth and next 5 ingredients (through paprika).  Bring to a boil and then reduce heat and simmer for at least two hours (or until chicken begins to separate from the bone)
  2. Remove chicken with a slotted spoon.  Discard bones and shred or chop chicken, set aside and keep warm.
  3. Add lime juice and next 4 ingredients (through hominy).  Simmer for 30-45 min.
  4. Next, add beans, cilantro and reserved chicken. Simmer for 10 minutes or until heated through.
  5. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

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