homemade tortilla soup. an inspiration from my road trip to tucsonIngredients
1 small onion, chopped
4 cloves garlic, minced
2 T olive oil
4 teaspoons chili powder (you can add more, depending how spicy you want it!)
2-28 oz can diced & fire roasted tomatoes
1-32 oz chicken broth
1/2 c water
4 uncooked corn on the cob, husked and cut corn off cob
2-15 oz can white hominy
2-4 oz can spicy green chiles
2-15 oz can black beans
1/2 c chopped fresh cilantro
3-4 boneless skinless chicken breast halves, diced into bite-sized pieces (optional)
1 pkg fresh blue corn tortillas, cut into thin strips, fry in oil and use for garnish
1 bag of corn tortilla chips and/or blue corn tortilla chips (if your feeling adventurous, you can also buy corn tortillas, cut them and fry them in oil)
4-6 avocados, cut up or just scooped with a teaspoon as you’re serving
1 pk shredded three cheese blend
1-8 oz sour cream
1 pk chives, chopped
4-6 limes, quartered
Directions
In a large stock pot, heat oil over medium heat, saute onion and garlic in oil until soft. Stir in chili powder, diced tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 mins.
Stir in corn kernals, hominy, diced green chiles, black beans, cilantro, and (opt) chicken. Simmer on low for 30 mins. (I find the longer you cook on low heat, the better it taste...like making homemade soup or stew)
Ladle soup into individual serving bowls, and top with cheese, sour cream, scooped avocados, chopped chives and blue tortilla strips. Garnish serving plate with corn tortilla chips and lime. Serves 8-10.
*You can always make this soup a day ahead or in the morning. Re-heat and serve for dinner. Any leftovers can be frozen.
