October 23, 2012

Chicken Tortilla Soup

1 large yellow onion, roughly chopped
2 cloves garlic, minced
1 T butter
2 t salt
1 t pepper
1 T chili powder
1 T cumin
2 lbs boneless, skinless chicken breast
1 large box low sodium chicken broth
1 large can enchilada sauce
1 can Ro*Tel tomatoes with lime and cilantro
2 cans original Ro*Tel tomatoes with chilies
1 can black beans, drained
1 can hominy, drained
1 bag frozen corn

Shredded cheddar cheese
Sour cream
Tortilla strips

In a large stock pot, saute onion and garlic in butter, salt and pepper until onions are translucent. Add chili powder and cumin, cook another minute. Add uncooked chicken, chicken broth, enchilada sauce and Ro*Tel to pot. Bring to low boil and reduce heat to low. Simmer for 2 hours.

Remove chicken and shred with fork. Return chicken to the pot with black beans, hominy and corn. Simmer for 30 minutes.

Serve with sour cream, cheese and tortilla strips.

1 comment:

Brenda B said...

MMMM Yummy goodness!