Chicken Tortilla Soup
2013-09-15- Cuisine: Soups, Soups, Stews, and Chilis
- Skill Level: Intermediate
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- Servings : 4
- Prep Time : 30m
- Cook Time : 2:00 h
- Ready In : 2:30 h
Ingredients
- 2 Cups Shredded Chicken
- 2 Fresh Jalapeños
- 1 28oz Can crushed tomatoes
- 2 tbsp Coconut Oil
- 3 Cloves Garlic
- 1 Large Onion
- 1 tsp Salt
- 1 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 1 tsp cumin
- 1 tbsp oregano
- 4 Cups low sodium chicken stalk
- 16 oz can of Hominy Beans
- 1 Cup tortilla strips
- 2 limes (1 juiced, 1 wedged)
- 1 Cup chopped cilantro
- 1 Avocado (pitted, peeled, and sliced)
- 4 tsp low fat sour cream
Method
Step 1
Slowly simmer chicken for about 1 hour, or till it is tender enough to shred (shred it)
Step 2
Broil the Jalapeños till charred on all sides
Step 3
Once charred, remove the Jalapeños and set aside to cool a bit. ONce cooled, peel, seed, and then chop them
Step 4
Add oil to large sauce pan over medium. Sauté the onion and garlic till golden and soft
Step 5
Add tomatoes, jalapeños, chicken stock, shredded chicken, hominy beans, salt, pepper, cayenne pepper, cumin, oregano and simmer for about 1 hour.
Step 6
Serve with fresh limes, avocado, a dollop of sour cream, and tortilla strips
Average Member Rating
(5 / 5)
9 people rated this recipe