Kind of Healthy Chicken Tortilla Soup
For the Soup
3 cloves garlic, minced
1/2 small brown onion, diced
1/2 teaspoon chili powder
3 corn tortillas, cut into strips
7 ounces (or ½ a can) hominy, rinsed
7 ounces (or ½ a can) black beans, rinsed
1 bunch cilantro, some leaves chopped for garnish, and the stems of the bunch tied together with cooking twine (
For the Chips
3 corn tortillas, cut into sixths
1 jalapeno, diced (with seeds for more heat)
7 ounces (or ½ can) corn kernels, rinsed
Preheat the oven to 375 . Line a sheet tray with tinfoil, drizzle it with olive oil, and place the chicken down. Season each side with salt and pepper. Bake for about 15-20 minutes, depending on the size and thickness. Keep checking so as not to overcook! You want the chicken to be a tad bit underdone so that it can finish cooking (not overcook) in the soup. Once done, let cool and either dice or shred the chicken; whichever you prefer (I like mine shredded; it’s more work but worth it).
In the meantime . . . Heat about 1 tablespoon of olive oil on medium in a large saucepot and add the garlic and onion. Sprinkle with salt and pepper and sauté for a few minutes until fragrant. If the mixture begins to stick to the bottom of the pan, add a dash of chicken stock and scrape all those goodies off the bottom of the pan. Add the pasilla chili (Option: add your jalapenos), the chili powder, and the corn tortilla strips; stir to combine and cook for about 30 seconds. Add the chopped or shredded chicken, the hominy and black beans (Optional: add the corn) and cook for about 1 minute; add the chicken stock and the bouquet of cilantro. Bring the pot to a boil; then reduce and let simmer while you prepare your beautiful garnishes!