Saturday, May 21, 2011

Tortilla Soup

Thought I'd share one of my favorite recipes with you! So delicious and healthy (well, at least if you skip all the extras at the very end). Besides a little chopping, it's pretty easy, and makes a lot.

Olive oil (to sautee veggies and chicken)
1 lg white onion diced
2 chopped fresh jalepenos (seeded)
5 cloves garlic (minced)
2 lg carrots (diced)
2 celery ribs (diced)
2 green peppers (diced)
3/4 cup flour
1 tsp. Ground Cumin
1 tsp. Chili Powder
5 (15 oz) cans of chicken broth
1 (14 oz) can crushed tomatoes
1 cup enchilada sauce
1 can hominy (a white corn, found in the Mexican aisle at grocery stores)
Shredded chicken (I use about 3-4 chicken breasts, but you can use as little or as much as you like)
Toppings (highly recommended for at least the first bowl!):
Tortilla chips
sour cream
Cheddar cheese (shredded)
avacado

Saute onion, jalepenos, garlic, carrots, celery, and green pepper in a small amount of olive oil until they start to get tender (if you're planning on eating it soon and not letting it simmer for a while, cook them until tender)
 Blend flour and seasonings into sauteed vegetables until flour is well incorporated.
Add chicken broth, crushed tomatoes, enchilada sauce, hominy and chicken and let simmer for at least 1 hour.
Garnish with crushed chips, sour cream, cheese and avacado.
I don't have a picture of this one, because I was too busy eating!!
Variations I have tried are: 1 can black beans in place or in addition to the hominy (I won't do it again, but some people may like it) shredded pork instead of chicken (also very yummy).

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