submitted by Sonyador {1 Recipe}
Makes: 8 Servings
Description: This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Ingredients:
1
onion, chopped
3 cloves
garlic, minced
1 tablespoon
olive oil
2 teaspoons
chili powder
1 teaspoon
dried oregano
1 28 oz can
crushed tomatoes
1 10.5 oz can
condensed chicken broth
1 1/4 cups
water
1 cup
whole corn kernels, cooked
1 cup
white hominy or rice
1 4 oz can
chopped green chile peppers
1 15 oz can
black beans, rinsed and drained
1/4 cup
chopped fresh cilantro
2
boneless chicken breast halves, cooked and cut into bite-sized pieces
Instructions:
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.
I made this tonight, delicious!!
My picky kids LOVE this soup. It is simple, filling, and can be made in double batches for freezing and reheats well.
i like it
I love making cajun and creole dishes like gumbo and jambalaya. Most of the recipes I use recommend homemade shrimp stock, advice that I always ignored,…
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Using bacon at the beginning of this recipe gives it a great smoky flavor. The whole thing comes together really quickly, and can easily be made on a we…
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