Chicken Tortilla Soup
(from cokerlj’s recipe box)
Very good!
See tips and notes in directions.
Source: Linda Coker
Categories: Chicken, Mexican, Poultry, Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 stalks celery diced or sliced on diagonal
- 2 to 3 pounds chicken breasts or tenders cut into small chunks
- 2 cloves garlic, finely diced
- 2 teaspoons chili powder
- 2 scant teaspoons oregano leaves
- 1 scant teaspoon ground cumin
- 1 can petite diced tomatoes
- 1 8 ounce can V-8 juice
- 1 box low sodium chicken broth
- 1 can whole kernel corn, drained
- 1 can hominy drained
- 1 can black beans rinsed and drained
- 1 4 ounce can chopped green chilies
- 1/4 cup fresh cilantro leaves chopped
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- OPTIONAL GARNISH:
- Tortilla strips, avocado slices, sour cream, chopped green onion, jalapenos...corn bread.
Directions
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TIP: This was really thick…I added additional water and then a chicken bouillon cube.
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Saute onion, celery, garlic and chicken in oil until onion is transparent.
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Stir in chili powder, oregano and ground cumin into sauteed mixture.
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Add canned tomatoes, V-8 juice and one box of reduced salt chicken broth. Simmer for about 30-45 minutes.
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Then add corn, hominy, black beans, green chilies and cilantro.
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NOTE: If you think it is too thick, just add some extra water and toss in a chicken bouillon cube.
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Simmer an additional 10-15 minutes.
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Serve with Tortilla Strips and your choice of avocado slices, sour cream, chopped green onion, jalapenos and a side of corn bread.