Homemade Chicken Tortilla Soup
1 batch homemade spicy salsa
12 cups of chicken broth (or 3 boxes of 32 ounces each)
4 boneless skinless chicken breasts, cubed
4 cups cooked white hominy (or 1 large can of 32 ounces)
4 cups cooked pinto beans (or 2 cans of 15 ounces each)
1 can El Pato brand tomato sauce
3 tablespoons tomato bouillon
1 tablespoon fresh ground black pepper
1 teaspoon chili powder
1/2 teaspoon freshly ground cumin
8 ounces grated jack cheese
4 sliced avocados
1/2 diced red onion
1 cup sour cream
1 bag corn tortilla chips
- Fill your large crock pot with all the ingredients listed above. (Set the toppings aside for later.)
- Cook on high for 4 hours or until chicken cubes are thoroughly cooked.
- Ladle into bowls and serve with assorted toppings of your choosing: a dollop of sour cream, grated jack cheese, a squeeze of lime, diced raw red onion, sliced avocado and tortilla chips. If you want a healthier version, omit the sour cream and switch out the tortilla chips for baked corn tortillas.
- Makes 12 servings.
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