CHICKEN TORTILLA SOUP WITH HOMINY RECIPES

Steps:

• Heat a large soup pot over medium heat and spray with cooking spray. Sauté onion, zucchini and red peppers until softened, 5-6 minutes.
• Add garlic, chipotle peppers, cumin and smoked paprika and cook another 2 minutes.
• Stir in chicken broth, diced tomatoes, hominy and cooked chicken. Season with salt and pepper to taste.
• Bring soup to a boil then reduce heat to low and simmer for 30 minutes. Garnish with crushed tortilla chips and fresh cilantro to serve.

Steps:

• In a large skillet melt the butter on low, add chicken cubes sprinkle in pepper. You will be cooking this slowly and on low heat. I recommend using butter only as it gives the chicken an amazing flavor and makes the chicken very tender. When the chicken is cooked, leave it in the butter and set it aside. This will take about 15 min.
• In a large pot, bring to a boil, both the chicken and beef broth, and sliced onions, boil until the onions are tender.
• After the onions are tender, add the chicken, butter mixture, hominy, tomatoes, cumin, chili powder, red pepper flakes and better than bouillon chicken base to the large pot of broth. Simmer on low for about 30 minutes.
• While the soup is simmering, fry up your tortilla strips. I used my Presto Deep fryer. I used a small bag of white corn tortillas and cut them up in about 1/8 inch strips long. Dropped them into the hot oil in the deep fryer. Once they are lightly browned, carefully remove from the hot oil and place onto several folded paper towels for the grease to drain off. Salt immediately, before they cool.
• After simmering the soup for 30 minutes, it should be ready to serve.
• Give it a taste test to see if it needs any salt and add if needed. You can also add 1 teaspoon at a time of the chicken base instead of salt.  ( I didn’t add any salt to mine, since the better than bullion was plenty salty.)