After a little bit of begging (or asking really, really nice), I finally got my hands on my friend Candy's Tortilla Soup recipe. Ever since she posted this picture on facebook I have been dying to try it. I mean seriously, doesn't this look absolutely sublime?! I want it right now. I think I know what I am making for dinner tomorrow night!
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed 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
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
one small can of enchilada sauce
a bit of cayanne pepper, to taste
crushed tortilla chips
shredded Monterey Jack cheese
chopped green onions
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
I made it in the crock pot, even though it says to use a stock pot. 3 hrs on high and then about 3 more on low.