Chicken Tortilla Soup
- 48oz chicken broth
- 28oz diced tomatoes
- 30oz black beans, rinsed and drained
- 10oz frozen corn
- 14oz enchilada sauce
- 4oz chopped green chile peppers
- 1 large onion, chopped
- 1.5 pound shredded, cooked chicken
- 2 tablespoons olive oil
- 15.5oz white hominy
- 2 limes, juiced, plus wedges for garnish
- 1 (8-inch) flour tortilla, grilled, cut into thin strips
- 1 avocado, pitted, sliced
- 1 cup shredded Monterrey cheese
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 bay leaf
Fast Cooking
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Slow Cooking
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
- Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
- Stir in corn and cilantro.
- Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of tortillas with oil.
- Cut tortillas into strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, about 10 to 15 minutes.
- To serve, sprinkle tortilla strips over soup.