Fall leaves, cooler temperatures and Saturday football brings with it the cravings of hearty soups and stews paired with hot, toasty breads. This super filling and satisfying Hearty Chicken Tortilla Soup recipe is a family favorite that is both easy to prepare and even better as a next day leftover. Give it a try and see what you think. You may find that additions and/or ingredient substitutions lend to flavors that you and your family really love.
1 T. Olive Oil
1 Onion, diced
1/2 Yellow or Red Pepper, Diced
1/2 Banana Pepper, Diced (optional)
2 Cloves Garlic, minced
1/2 tsp oregano
1/2 tsp thyme
1 can low sodium diced tomatoes
1 can Rotel tomatoes
1 32 oz. low sodium chicken broth
1 can corn
1 can hominy (white or yellow)
1 can black beans or cannellini beans
1 4 oz. can green chili peppers, chopped (optional)
3-4 chicken breasts, baked, boneless
Season and bake chicken prior to soup prep in a 350 degree oven for 45-50 min. Baking a day or two before makes soup prep a snap.
In a pan, heat olive oil over medium heat and gently saute’ onion, peppers and garlic until tender and then add to crock pot. Stir in chili powder, oregano, thyme, salt, pepper, tomatoes and broth. Stir in corn, hominy, beans, chili peppers and chopped chicken. Cover and cook on high for 3-4 hours or low 6-8 hours. Serve with preferred toppings i.e. Shredded Cheeses, Tortilla Chips, Cilantro, Scallions, Sour Cream. Enjoy.