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Chicken Tortilla Soup by Jax
Chicken Tortilla Soup
I love this soup. It’s healthy and satisfying with the right balance of flavors. My family likes to dress up their soup with fresh tomatoes, avocado, tortilla chips, all liberally sprinkled with cheese. Yum!
2 boxes of 32 oz chicken broth
1 package of 5 or 6 boneless skinless chicken thighs or 3 or 4 chicken breasts
1 yellow onion (chopped)
1 small bunch celery
1 large carrots (cut into rounds) or 1/2 of a 16 oz package baby carrots
1 4oz can of small can green chiles
1 29 oz can hominy
1 14.5 oz can diced tomatoes
2 fresh tomatoes (any kind)
2 15 oz cans of whole kernel corn or 2 or 3 ears fresh corn (cut corn off of the cob)
4 avocados
1 can kidney beans
1 package of shredded Mexican cheese
tortilla chips
Cavender’s Greek Seasoning
Old Bay Seasoning
Italian Seasoning
cayenne pepper
paprika
tapatio
fresh ground pepper
salt
1. Chop up the onion (doesn’t need to be fine) and the celery. Cut up the chicken into small pieces. Saute the onions and celery first until the onions are translucent. Add in the chicken and cook the chicken, onions, and celery on medium heat in a medium sized pan or a wok.
2. Take out a large soup pot and put the heat on medium high. Pour the 32 oz boxes of chicken broth into a large soup pot.
3. Check on the chicken, celery, onion mixture. When the chicken is cooked all the way through and the onions are soft, add the entire contents of the pan to the soup pot.
4. Add in the can of diced tomatoes, the carrots, the can of green chiles (draining the liquid), the can of hominy (draining the liquid, the can of kidney beans (add in liquid), and the corn (add in liquid if you are using canned corn and cut off the cob if you are using fresh corn). Dice 2 of the fresh tomatoes and add them to the soup.
5. Balance the soup lid on the top of the pot, allowing a small gap so air can escape. Simmer the soup on medium high heat for approximately 1 hour. Taste frequently. If the soup needs more liquid, simply add 1 cup of water and let it boil down a bit. If the liquid is getting low too quickly you may need to reduce the heat.
6. Season the soup with Cavendar’s Greek seasoning, Italian Seasoning, Old Bay Seasoning, cayenne pepper, paprika, fresh ground pepper, and salt. Do not over salt. Add in a few dashes of tapatio if you desire.
7. Dice the remaining 2 tomatoes and slice the avocados. Serve the soup with diced fresh tomato, slices of avocado, tortilla chips, and shredded Mexican cheese on top of each bowl. To give your bowl of soup an extra kick, add a few dashes of tapatio right on top.
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