Jane’s Chicken Tortilla Soup

FOR THE BROTH:
4 Chicken breasts
1/2 onion
1 celery stalk, cut in half
1 carrot, cut in half
2 garlic cloves, unpeeled
(or substitute 6 cups canned broth for this part with the chicken)

Place chicken, the 1/2 onion, celery, carrot, and the 2 garlic cloves in a large pot. Cover with water and bring to a boil. Reduce heat and simmer 40 minutes or until chicken is tender. Drain through a colander into a large pot, saving the stock. Shred meat with forks or tear into large strips. Reserve stock and chicken meat.

FOR THE SOUP:
1/4 C vegetable oil
1/2 onion, diced
6 garlic cloves, sliced
1/2 C unbleached all-purpose flour
1 (10 oz.) can red enchilada sauce
1 (10 oz.) can golden hominy beans, drained
2 green onions, diced
1/2 bunch cilantro (optional)
1 C shredded monterey jack cheese (4 oz.)

Add oil and diced onion to a large pot over medium heat. Saute onion in oil until almost translucent, then add sliced garlic and saute 1 minute. Stir flour into vegetables and cook 2 minutes, stirring constantly. Add to flour mixture 6 cups of the reserved stock and the red chili sauce. Whisk to combine. Simmer 15 to 20 minutes, stirring constantly. Add to flour mixture 6 cups of the reserved stock and the red chili sauce. Whisk to combine. Simmer 15 to 20 minues, stirring constantly. Stir in hominy beans, green onions, and cilantro. Add chicken. Salt to taste. Return to a simmer and serve with cheese and tortilla chips.

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