Last week I made Chicken Tortilla Soup using a recipe from Jenna. I pretty much kept her recipe the same except for a few small changes that I made. I decided not to include the tortillas in the soup. Instead, I topped my soup with crushed tortilla chips (not pictured). I enjoyed my chicken tortilla soup with crushed tortilla chips, guacamole, and cheese. I like to serve my soups with a little bit of the topping and then serve more of the toppings on the side so each person can add more toppings to their bowl as they eat.
This soup was fantastic and everyone in my family loved it. It is very simple to make and perfect for a quick weeknight dinner. This recipe calls for poaching chicken breasts and this was actually my first time poaching chicken. I found that poaching chicken made cooking chicken a lot easier. It resulted in extremely moist chicken that was perfect to put into this soup. This soup also makes for great leftovers. Todd took some with him to work the next day and told me that he wish he could eat this everyday for lunch. This is definitely a recipe worthy of trying! Plus, it’s just another excuse to eat a ton of guacamole.
Chicken Tortilla Soup (adapted from Jenna)
Serves 6-8
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 T olive oil
- 1 large red onion, diced
- 1 jalapeno pepper, diced (seeds included)
- 2 cloves garlic, minced
- 1 poblano pepper
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp 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 (or Rotel tomatoes and chilies)
- 4 corn tortillas, cut into strips
- juice of 2 limes
- shredded monterey jack cheese for serving
- chopped cilantro for serving
- Guacamole for serving
Directions
- Bring a large pot of water to a boil. Add the chicken breasts and simmer for about 20 minutes, until breasts are cooked through. Drain and set chicken breasts aside to cool. Once cool, chop into cube-sized pieces.
- While chicken is cooking, roast the poblano pepper over a burner on a gas range stove or under the broiler. You want the pepper to be very dark and charred—almost black. Set aside on a plate to cool then dice.
- Heat the olive oil over medium high heat in a dutch oven or very large pot. Once hot, add the diced onion and jalapeno and cook for five minutes, until soft. Add the garlic and diced poblano pepper and cook for another minute. Add the chili powder and cumin and mix until well combined.
- Pour in the chicken stock and add the diced tomatoes, hominy, black beans, green chilies, diced cooked chicken and salt. Bring to a boil.
- Finally, add the lime juice. Serve with chopped cilantro, shredded cheese, and guacamole on the side.
I hope you give this recipe a try!
Less than a week until the Boston Marathon!!! Praying that Tina’s knee starts to feel better!
