This nourishing bowl of chicken tortilla soup with hominy is brimming with Mexican flavors and packed with vitamins and minerals.
The calendar says spring but I’m not going to lie – it’s still pretty chilly outside! Now I would still eat soup on a 90 degree day but I especially crave it when I just can’t seem to warm up. Recently I found myself with a roaster chicken and a bunch of veggies so I decided to make homemade bone broth which I eventually turned into a smoky, slightly-spicy Mexican Tortilla Soup to enjoy with my mom and sisters.
No time to make homemade broth? No worries – canned chicken broth works just as well. Since my outdoor walk-in cooler is still up and running I decided to make homemade. (You know you’re from Michigan when….)
To give the soup a southwestern kick, I added one of my favorite secret weapons: canned chipotle peppers in adobo. These smoky peppers can pack a punch so be sure to remove the seeds to keep the soup on the mild side.
As with most dishes, it’s all about the garnishes. Be sure to top each warm bowl of Mexican Tortilla Soup with fresh cilantro, crushed tortilla chips and a squeeze of fresh lime juice for good measure. Diced avocado, jalapeños or plain yogurt wouldn’t hurt either.
Your spoon is waiting.
- 1 large onion diced
- 1 zucchini diced
- 1 red pepper seeded and diced
- 3 cloves garlic minced
- 2 in chipotle peppers in adobo sauce minced
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 8 cups chicken broth low sodium or homemade
- 15 ounce can fire roasted diced tomatoes
- 15 ounce can hominy drained and rinsed
- 12 ounces cooked chicken breast shredded
- salt and pepper to taste
- 24 tortilla chips lightly crushed
- cilantro to serve
Heat a large soup pot over medium heat and spray with cooking spray. Sauté onion, zucchini and red peppers until softened, 5-6 minutes.
Add garlic, chipotle peppers, cumin and smoked paprika and cook another 2 minutes.
Stir in chicken broth, diced tomatoes, hominy and cooked chicken. Season with salt and pepper to taste.
Bring soup to a boil then reduce heat to low and simmer for 30 minutes. Garnish with crushed tortilla chips and fresh cilantro to serve.