This recipe came from our good friend/runner/fashionista/purveyor of all things “fabulous”, Kathryn.
We all have those friends, the ones who show up to brunch looking runway chic in leggings, a vintage sweater and perfectly tossled hair and play the “Oh this?! I just picked it up off the floor” line. Thus making you literally want to throw your scalding hot latte in the direction or their perfectly made-up face because you know they are telling the truth.
Lucky for us, not only is she seamlessly put together, she’s not bad in the kitchen either. This is a soup she served us years ago, and again, it’s “just something she threw together”. But thank God she did. There are plenty of tortilla soup recipes out there that will have you grinding cornmeal, simmering and boiling chicken and hand-pressing tortillas, and then there’s this one.
Personally, I’d rather spend my time trying to find an outfit that someone, somewhere, someday will ask me about and I can stand in front of a box fan, brush my imaginary bangs out of my eyes and reply, “Oh this? It’s just something I picked up off the floor…”
- 3 cooked chicken breasts, or a rotisserie chicken, shredded
- 6 cups low-sodium chicken broth
- 1 (28 ounce) can fire-roasted chopped tomatoes
- 2 (28 ounce) cans hominy (one can blended in blender)
- 1 medium yellow onion
- 1 tablespoon olive oil
- 2 cubes chicken bullion
- 1 can green enchilada sauce
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 cloves garlic, minced
- salt & pepper to taste
- tortilla chips
- Monterrey Jack cheese
- avocados, chopped
In a large heavy skillet over medium-high heat, sauté onions and garlic in olive oil until tender, stirring often. About 10-15 minutes.
Place onions and all remaining ingredients into a crock pot set on low and cook for at least an hour, but can cook up to 8. Stirring every hour or so.
Serve over tortilla chips and top with Monterrey Jack cheese, and chopped avocados.