After eating out for a week straight, Tim and I finally broke in the new kitchen on Saturday night. And, of course, our first meal in our new place had to be Mexican.
I love chicken tortilla soup, but whenever we go out to eat for Mexican, two things always happen. 1. I fill up on chips and salsa before I even place my order. 2. I am so set on ordering chicken fajitas (the one meal stopping me from ever becoming a vegetarian) that I don’t even look at anything else on the menu. No tortilla soup for me.
I think I had forgotten just how good a bowl of chicken tortilla soup tastes! This will be a regular at our house from now on and I might just order it the next time we go out for Mexican food.
1.5 lbs boneless skinless chicken breasts, cooked, shredded
2 tablespoons olive oil
1 large red onion, diced
1 jalapeno pepper, diced (seeds included)
2 cloves garlic, minced
1 poblano pepper
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 cup hominy
2 15-oz cans black beans, drained, and rinsed
1 14-oz can fire roasted diced tomatoes
4 corn tortillas, cut into strips
Juice of 2 limes
Shredded cheese for serving
Chopped cilantro for serving
Roast the poblano pepper under the broiler until the pepper is dark and charred. Dice pepper once it has cooled.
Heat the olive oil over medium high heat in a dutch oven or very large pot. Add onion and jalapeno and cook until soft, about five minutes. Add the garlic and poblano pepper. Cook for another minute. Add the chili powder and cumin and mix until well combined.
Pour in the chicken stock, diced tomatoes, hominy, black beans, green chilies, chicken, and salt. Bring to a boil.
Add the tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese on the side.
Source: Eat, Live, Run