I love Chicken Tortilla Soup, and I order it in restaurants every chance I get. But it’s not to difficult to make at home, and it’s fun to serve at book clubs because everyone can add the toppings that they love. Here’s a recipe that’s sure to be a hit.
Chicken Tortilla Soup
Serves 8
Serve this satisfying soup with sweet cornbread (see previously published recipe) and a green salad.
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 2 jalapenos, finely diced
- 1 28-ounce can diced tomatoes
- 4 cups chicken broth
- 2 cups hot water
- 1 14.5 ounce can black beans, rinsed and drained
- 1 cup fresh, frozen or canned whole corn kernels, cooked
- 1 cup canned white hominy
- 1/4 cup fresh cilantro, chopped
- 3 chicken breast halves, boneless and skinless and cooked and cut into cubes
- freshly squeezed juice from 2 limes
- 2 whole limes cut into wedges
- thin, crispy tortilla strips or crushed tortilla chips
- 2 avocados, sliced
- 1 cup Monterey Jack cheese, shredded
- ½ cup green onions, chopped
- Salt and pepper as needed
Heat olive oil over medium heat in a large pot. Sauté onion and garlic in oil until translucent, about 5 minutes. Add jalapenos and cook for another minute. Stir in tomatoes, chicken broth, water and beans.
Bring soup to a boil, then lower the heat and let it simmer for 15 minutes. Add corn, hominy, cilantro, lime juice, and chicken. Let simmer for another 10 minutes. Taste soup and add salt and pepper as desired.
Ladle soup in bowls. Sprinkle avocado slices, tortilla strips, cheese and green onions on top as desired. Garnish with a lime wedge on the top.
