Chicken Tortilla Soup

Mom's Night Out Recipe



In 2 Pujols Kitchen Large Calderos (Divide Ingredients), heat 1½ tablespoons of olive oil in each caldero over medium heat.  Add 1 onion and 4 garlic gloves in each caldero, and sauté until soft.  Stir in the chicken stock, tomatoes, chili powder, oregano, and taco seasoning. Bring to a boil and simmer for 10 — 15 minutes.


Stir in the corn, beans, hominy, green chili peppers, cilantro, and chicken. Simmer for approximately 30 — 40 minutes.


Using the Pujols Kitchen Solid Ladle, scoop into individual serving bowls, and top with crushed tortilla chips, avocado slices, shredded cheese, and chopped green onion.




2 onions, chopped


8 cloves of garlic, minced


3 tablespoons of olive oil


2 tablespoons of chili powder


2 teaspoons of dried oregano


2 packages of taco seasoning


4 cans (28 ounces) of petite diced tomatoes


4 boxes (32 ounces) of chicken stock


2 cans (14.5 ounces) of whole yellow kernel corn


2 cans (14.5 ounces) of white hominy


4 cans (14.5 ounces) of black beans, rinsed and drained


3 cans (4 ounces) of mild chopped green chili peppers


¾ cup of fresh chopped cilantro


4 whole roasted chickens, cut up into bite size pieces


Crushed tortilla chips


Sour cream (OPTIONAL)


Shredded cheese (OPTIONAL)


Sliced avocado (OPTIONAL)


Chopped green onions (OPTIONAL)



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