I won't bore you with the bulk preparation but walk you thru a recipe that's close to mine that is from allrecipes.com: chicken tortilla soup -->
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
I omitted the chili powder and use chipotle peppers or roasted cumin instead -- much better taste I think
In order to spice things up consider crushing or using powdered chipotle peppers. Chipotle peppers are smoked & dried Jalapeno peppers, not as hot but great smoky taste.
Also consider using a non-stick pan, dry, heated up for toasting some cumin seeds to add whole to soup or grind up...this develops a greater taste than just adding some cumin powder.
- 1 teaspoon dried oregano
- 1 (28 ounce) can crushed tomatoes
Alright, last I checked these following products started becoming more available in grocery stores, I prefer Muir Glen, but I have not tasted the Hunts brand Fire Roasted Tomatoes. *Or see below how to 'oven-roast' your own
- 1 (10.5 ounce) can condensed chicken broth
- 1 1/4 cups water
- 1 cup whole corn kernels, cooked
- 1 cup white hominy
If you are not a hominy person, leave it out
- 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
- crushed tortilla chips
In an earlier post I noted Chili's chips are a good pickup option without costing much and being 'same day' fresh
- sliced avocado
- 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.
* Oven Roast your own tomatoes! Preheat oven to 250°F (120°C). Cut tomatoes in half, toss with olive oil to coat, and place, cut-side down, on a baking sheet. Roast for 1-1/2 hours, until the tomatoes are soft and have just begun to exude their juices. Cool, remove the skins, and pack into a container. They keep for several days, refrigerated. I am sure you can find several uses for them!