Tex-Mex Chicken Tortilla Soup
This south-of-the-border twist of chicken soup features the bright flavors of green chilis, corn, cilantro, and cumin. In place of noodles, hominy; in place of crackers, fried tortilla strips.
| Prep Time | 1.2 hours |
| Cook Time | 45 minutes |
| Servings |
people
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- 3-4 lb Chicken - whole
- 2 tbsp Cumin - ground
- 3 tbsp Chile powder
- 1 each Onion - chopped
- 3 each Celery - diced
- 2 each Carrots - diced
- 1 each Garlic Clove - chopped
- 2 tsp Oregano - dried
- 1/4 cup Cilantro Leaves - chopped
- 3 tbsp Redstone Baklouti Green Chile Olive Oil
- 6 each Corn Tortillas
Ingredients
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Place chicken in a 5 quart soup pot. Cover with water by 2 inches. Add cumin, chili powder, Redstone Baklouti Green Chili Olive Oil, onion, celery, carrots, garlic, oregano, and cilantro leaves.
Bring to a boil and simmer until tender and done. Remove Chicken from pot. Soak tortillas in 3 cups of broth, inside the blender for about 5 minutes. Puree. When the chicken is cool enough to handle, debone into bite size pieces. Add chicken and blended tortillas to pot with broth.
Heat until hot. Serve. Garnish with avocado, cheese, cilantro, and onions.
