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.
Great served with Carrot Tangerine Bread! CLICK HERE
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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