Saturday, September 17, 2016
Chicken Tortilla Soup
3 tbsp Extra Virgin Olive Oil (EVOO) (or chicken schmaltz)
3 tbsp Butter
2 Carrots - Diced
2 Celery Stalks - Diced
1/2 Large Onion - Dice
2 Cloves Garlic - Diced
1/2 Red Pepper - Diced
1/2 Green Pepper - Diced
1 Large Jalapeno - Seeds Removed - Diced
1 Can Black Beans - Drained & Rinsed
1 Can Petite Diced Tomatoes
1 Can Hominy - Drained
2 Chicken Breasts - Boneless, Skinless - Grilled w/ salt, pepper, taco seasoning. Shredded.
2 tbsp -Kosher Salt
1 tbsp - Pepper
2 tbsp - Cumin
1 tbsp Taco Seasoning
1/2 Cup Tortilla Soup Seasoning (if you can't find, then just up the other spice levels)
4 Cups - Chicken Stock
4 Cups Vegetable Stock
2 Cups Water
6 Corn Tortillas - Finely shredded
Cheddar Cheese - Shredded
In a large pot over med/high heat add EVOO & Butter. Add in onions and cook about 2 minutes. Add carrots and cook about 2 minutes. Add in celery, garlic, peppers. Stir to combine.
Add in salt, pepper, cumin, taco seasoning and tortilla soup seasoning. You might have to add in about 1/2 cup of water. Cook about 10 minutes. Add in black beans, tomatoes, hominy. Cook about 10 minutes.
Add in the chicken stock, vegetable stock and 2 cups of water. Stir to combine. Add in shredded tortillas. Bring to a boil and add in the chicken. Simmer about 30 minutes.
Adjust seasoning accordingly. I garnished w/ cheddar cheese, tortilla chips and cilantro and served w/ corn muffins. Maybe a squeeze of lime and some sour cream would be good too.
#Enjoy #foodie #cheftainment #mexicanfood #foodnetwork #healthyfood #soup