Sunday, February 20, 2011

Chicken Tortilla Soup

Dinner Tonight: Chicken Tortilla Soup, Soft Beef Tacos, Guacamole, Salsa & Chips, Flan, Cinnamon Coffee

We hosted our "Soup and Salad" group last night. This is a ministry of our church, Grace Lutheran, that gets 8 people together(typically couples, but singles are included as well) once a month for four months, each Spring and Fall. We rotate among the groups' homes, with the host couple providing an entree and the guests bringing salad, bread, or dessert. The couples are assigned randomly and a casual, low effort dinner is a delightful way to get to know other people in the church family that you might not have contact with, especially folks in different age groups. I decided to make it a Mexican night. I contributed this soup as an appetizer, as well as beef taco meat, and tortillas, and a pitcher of margaritas. Others brought chips, salsa, Guacamole and various toppings for the tacos. Laughter and great conversation and a great meal made for an enjoyable evening. I made cinnamon coffee by putting a couple of cinnamon sticks in the basket of my coffee maker, a tip I learned at our last soup and salad group.


2 boneless chicken breast halves cut into bite-sized pieces
1 onion, chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
3 cups 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

crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions


1. In a medium stock pot, heat oil over medium heat. Add chicken and sautee until just cooked. Add onion and garlic and cook until soft. Stir in chili powder, oregano, tomatoes, salt, pepper, 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.

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