Tortilla Soup

Chef Thomas

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 1 cup diced red bell pepper
  • 1/2 cup minced cilantro
  • 1 1/2 cups diced tomato
  • 2 jalapeno peppers seeded and minced
  • 2 teaspoons red chile powder
  • 1 teaspoon crushed cumin seeds
  • 1/2 teaspoon crushed coriander seeds
  • 1 teaspoon salt
  • Pepper to taste
  • 1 cup drained hominy
  • 1 quart chicken broth
  • 5 corn tortillas misted on both sides with oil

Instructions
 

  • Preheat oven to 375 degrees.
  • Heat the oil in a heavy 3-quart pot. Add the chicken and sauté until lightly browned.
  • Add the onion and sauté until softened.
  • Stir in the garlic, pepper, cilantro, tomato, jalapenos, seasonings and hominy.
  • Cook for a couple of minutes to concentrate flavors. Add the broth and simmer for 20 minutes.
  • Cut the tortillas in strips and bake in the oven until crisp, about 10 to 12 minutes.
  • Crush half of the tortillas and stir into the soup. Simmer for 15 minutes.
  • Ladle the soup into bowls and garnish with the remaining tortilla strips.