Chicken

Soup

TORTILLA

Chicken Tortilla Soup

Mom's Night Out Recipe

 

Instructions

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.

 

Ingredients

 

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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