Recipe: Chicken Tortilla Soup

What was for dinner tonight.

Chicken Tortilla Soup

Serve this tasty soup with pepper jack quesidillas

 

2 tablespoons oil
4 boneless, skinless chicken thighs — cut into bite-sized pieces
kosher salt — to taste
pepper — to taste
granulated garlic — to taste
1 cup diced onion
1/2 cup diced red bell pepper
1 cup diced roasted chile peppers
3 large garlic cloves — minced
6 – 8 cups of chicken broth
15 ounces fire-roasted diced tomatoes
29 ounces hominy — drained and rinsed
1 teaspoon cumin
1 teaspoon chili powder
3 tablespoons lime juice

5 corn tortilla — minimum, cut into strips

Warm oil in Dutch oven over medium heat. Sprinkle chicken with spices and add it and onions to hot oil. When chicken is mostly cooked, add peppers. When bell pepper is softened, add remaining ingredients. Bring to a boil then simmer for at least 10 minutes.

Meanwhile, put tortilla strips on a cookie sheet and place in a hot oven to dry. Keep an eye on them so that they don’t burn. The hotter the oven, the shorter the amount of time the higher the chance of burning.

To serve:  top bowl of soup with dried tortilla strips.