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

Garnish:
Tortilla Chips
Cheddar Cheese - Shredded
Cilantro

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