As fall is upon us in Texas, the 100 degree days have been replaced with crisp, cool breezes. It is during this time that we not only put on coats, but can put on extra weight to keep us warm. I am trying to think outside the cold and empty calories to delicious, comforting, and waist pleasing food.
I found the following recipe years ago via Emeril and the Food Networks. I tweaked it a bit and made it a family favorite. Feel free to let your creative juices flow and make this a fall family tradition of your own.
Tips I learn while making Chicken Tortilla Soup:
- Wear protective gloves or sandwich bags over your hands when cutting jalapeno peppers. Your eyes will thank you later.
- If you are out of tomato paste for a soup, ketchup can serve as a substitute.
- Don't be afraid of canned chicken. When combined in a large soup, you won't notice the difference.
- Be careful when using cilantro. A little goes a long way. Put a little in first and gradually add until it suites your taste.
- Make sure you take the time to simmer the ingredients. 1-2 hours will make a difference in the flavors and allow them to truly blend together.
- Feel free to try different peppers. Also, add more if you like your soup spicy!
- If you want to cut calories, skip the sour cream, corn chips and use fat free cheese.
INGREDIENTS
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper
1 jalapeno pepper, seeded and chopped
1 can of yellow hominy
1 1/2 teaspoons salt
1 1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock or canned, low-sodium chicken broth
1 pound cooked or canned chicken, shredded
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
1 avocado, peeled, seeded, and chopped, optional garnish
Sour creme and shredded cheese for garnish
1 bag of blue tortilla chips
DIRECTIONS
1. In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and hominy and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. May simmer on stove top or in Crock Pot for several hours.
2. Place chips and sliced avocados in bowl. Ladle the soup over. Garnish each serving with cheese and sour cream.
