Chicken Tortilla Soup with Hominy
Main Dish • Soup
Serving size: 8
Prep time: 20 mins
Cook time: 40 mins
Already have Recipe Keeper?
Ingredients
- 3 large boneless skinless chicken breast cut into 3/4 inch cubes
- 1 stick unsalted butter
- 1 (32 oz. container) Chicken broth
- 1 (32 oz.container) Beef broth
- 1 medium yellow onion -sliced thin and chopped
- 1 garlic clove minced
- 2 (25 oz.) can hominy - drained and rinsed
- 1 (28 oz.) can diced tomatoes
- 11/2 teaspoons cumin
- 1 Tablespoon chili powder (paprika, onion, garlic)
- Pinch of red pepper flakes ( depends on how hot you like it)
- 1 heaping tablespoon plus 1 teaspoon of Better than Bouillon Roasted Chicken Base
- Small bag of tortilla strips
- 4 Limes - wedged
- 4 Avocado -cut into chunks
- Cilantro - chopped
Directions
- 1. In a large skillet melt the butter on low, add chicken cubes sprinkle in pepper. You will be cooking this slowly and on low heat. I recommend using butter only as it gives the chicken an amazing flavor and makes the chicken very tender. When the chicken is cooked, leave it in the butter and set it aside. This will take about 15 min.
- 2. In a large pot, bring to a boil, both the chicken and beef broth, and sliced onions, boil until the onions are tender.
- 3. After the onions are tender, add the chicken, butter mixture, hominy, tomatoes, cumin, chili powder, red pepper flakes and better than bouillon chicken base to the large pot of broth. Simmer on low for about 30 minutes.
- 4. After simmering the soup for 30 minutes, it should be ready to serve.
- 5. Give it a taste test to see if it needs any salt and add if needed. You can also add 1 teaspoon at a time of the chicken base instead of salt. ( I didn’t add any salt to mine, since the better than bullion was plenty salty.)
