This soup is really easy for a party or dinner for the family.
- salt and pepper to taste
- 1 cup water
- sour cream
- 2 cups cooked chicken cubed
- 2 14.6 oz cans chicken broth
- 1 14.6 oz can vegetable broth
- 1 can black beans
- 1 can hominy or corn
- 1 jar salsa i use hot
- 1 avocado peeled and cubed
- 6-8 tortillas flour or corn, sliced in strips and baked
- 1 med purple onion finely chopped
- 6 small sweet pepper chopped small
- 3-4 green onions minced- garnish
- 3 tbsp cilantro finely chopped (1 tbsp reserved)
- 3-4 large cloves fresh garlic minced or smashed
- Carbohydrate 15.8047993566724 g
- Cholesterol 44.9666666666667 mg
- Fat 12.7494468010377 g
- Fiber 6.57875387979618 g
- Protein 18.0845789948032 g
- Saturated Fat 3.29878149137821 g
- Serving Size 1 1 Serving (210g)
- Sodium 282.606293266812 mg
- Sugar 9.22604547687617 g
- Trans Fat 1.11876399356969 g
- Calories 245 calories
Step-by-step
- In a large pot cook chicken. (I like to spray the bottom of the pot with a little bit of cooking spray) Remove Chicken and chop into cubes (you could shred if you would like but I like it chunky) Place back in the pot. Add purple onion, peppers, cilantro and garlic. Cook until all is softened.
- Add water, stock, beans and corn. Add salt and pepper to taste. Add salsa. (I use HOT- but if you like mild or medium then use that)
- Slice tortillas in strips and place on a baking sheet. Place in 350 degree oven for about 10-15 minutes checking and flipping regularly as you are only drying these out not baking. (Corn may take longer).
- Garnish each bowl with avocados, green onions, cilantro, sour cream, and tortillas.
- Enjoy!
When are the aromatics actually done sweating in the pot? Cook the chopped purple onion, peppers, cilantro, and garlic until the onions turn translucent and the harsh raw sulfur smell gives way to a sweet, mellow aroma, which generally takes about five to seven minutes over medium heat. Building this foundation properly prevents raw garlic bitterness from muddying the broths later.
Maximizing pantry efficiency means utilizing canned beans, hominy, and prepared salsa as a shortcut without sacrificing complexity. Salsa acts as a concentrated blend of tomatoes, chilies, and acid, meaning separate seasoning steps for cumin and chilies become redundant. Adjust the heat level of the jarred salsa to control the baseline spice of the entire pot efficiently.
Drying homemade tortilla strips requires strict attention in a 350 degree oven for ten to fifteen minutes. Check the baking sheet frequently because corn tortillas demand extra time compared to flour varieties to achieve a completely dry, shatteringly crisp texture without burning the edges.
Common pitfalls involve overcrowding the baking sheet, which steams the strips instead of drying them, and dumping cold garnishes directly into lukewarm soup. Ladle boiling broth over cubed avocados and sour cream just before serving so the dairy melts into a rich emulsion rather than curdling in cold liquid.
