Tortilla Soup with a dollop of deliciousness

This recipe that has been altered many times to fit the event the Kelley family is doing on a given day and it has been around for generations.

By adding chips and a dollop of sour cream, this homemade dish turns into a favorite dish of many.

By adding chips and a dollop of sour cream, this homemade dish turns into a favorite meal of many.

Ingredients:

  • 1 pound rotisserie chicken—precooked           and cut in bite size pieces
  • Salt and pepper
  • 1 small to medium zucchini, small diced
  • 1 medium skinned yellow onion, chopped
  • 1 can of black beans
  • 1 large can of hominy
  • 1/2 can chipotle in adobo peppers      (medium to hot heat level), chopped—      available in small cans in Mexican and      Spanish food section of market
  • 1 can petite, diced and stewed tomatoes      (28 ounces)
  • 3 cups chicken stock—available in                resealable paper containers on soup        aisle
  • 4 cups corn tortilla chips, broken up into        large pieces
  • 1 cup shredded cheddar or pepper Jack cheese
  • 1/2 cup sour cream

Optional garnishes:

  • 1/4 raw red onion, chopped
  • 2 to 3 tablespoons chopped cilantro
  • 1 ripe avocado, diced

Directions:

  1. In a large soup pot add tomatoes, beans, broth and chicken, seasoning with salt and pepper
  2. Add zucchini, onions, hominy and chipotle peppers
  3. Bring soup to a bubble, reduce heat to medium low
  4. When thoroughly heated, ladle into bowls and add chips, shredded cheese and a dollop of sour cream
  5. Top with any or all of the suggested garnishes

Serves 6

**Warning- Add dollop of sour cream when serving- do not let it sit over a long period of time!**

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