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 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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