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Chicken Tortilla Soup Recipe

   
 

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     Chicken Tortilla Soup

Category   Salads - Soups - Sidedishes
Sub Category   Quick Meals
Servings   4 to 6
Preptime   15 mins or 2 hours

Ingredients
1 tsp. olive oil
2 Zucchini (cubed)
1 can (29oz.) crushed tomatoes
6 cups chicken broth
1 can (15oz) white hominy
1 1/2 tsp. cumin
1/2 tsp. cayenne pepper
1 (already prepared rotisserie chicken to save time) or 1 whole young chicken.
1 bunch of fresh cilantro chopped
 
2 cloves garlic chopped
Optional Toppings-
Tortilla chips
Shredded Monterey Jack Cheese
Jalapenos
Lime
Sour Cream
Sliced Avacado

Instructions
Prepare chicken- If you buy a premade rotisserie chicken, then pull it apart and shredd chicken meat. If you buy a young chicken, boil for about 1-2 hours in chicken broth. Set aside and cool before pulling off meat. (You can use this broth later to add to the soup so do not discard, it may need to be strained.) Shred chicken meat and set aside.
Heat the oil in a stockpot. Saute the garlic. Add the zucchini and saute for 2 min. Add the crushed tomatoes, chicken broth, hominy, cumin, cayenne pepper, and shredded chicken. Heat to a boil. Turn down the heat and simmer for 15 to 20 minutes. Stir in a handful of chopped cilantro just before serving.
To Serve- Place a handful of tortilla chips in the bottom of a soup bowl. Ladel hot soup over the chips and then add a generous squeeze of lime.
Top with avacado, cheese, cilantro, jalapenos, and sour cream if desired.


Originally Submitted
1/11/2013





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