Recipe: Tortilla Soup

I’m really bad at photographing dishes- hopefully I’ll be improving quickly!

Here is a great recipe for cool New England nights. I like tortilla soup because it has the spice of chili but it’s not as heavy.
A nice addition to this soup was the pan fried tortilla strips Eric threw together. Decadent and delicious, they tasted like butter. I think he used vegetable oil in a skillet.
Anyway. Eric loves to improvise recipes, but I found a pretty close replica one at http://www.allrecipes.com. We didn’t have any tomatoes, and we subbed in salsa. The result was great- I recommend this if you try it!

INGREDIENTS:
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken
broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile
peppers
1 (15 ounce) can black beans, rinsed and
drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves,
cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
DIRECTIONS:
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 9/28/201

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