Chicken Tortilla Soup


1.5 lbs boneless skinless chicken breasts

2 T olive oil

1 large red onion, diced

1 jalapeno pepper, diced (seeds included)

2 cloves garlic, minced

1 poblano pepper

2 tsp chili powder

2 tsp cumin

2 tsp salt

8 cups chicken broth (2 quarts)

1 4-oz can diced green chilies

1 cup hominy

2 15-oz cans black beans, drained and rinsed

1 14-oz can fire roasted diced tomatoes (or Rotel tomatoes and chilies)

4 corn tortillas, cut into strips

juice of 2 limes

shredded monterey jack cheese for serving

chopped cilantro for serving


Bring a large pot of water to a boil. Add the chicken breasts and simmer for about 20 minutes, until breasts are cooked through. Drain and set chicken breasts aside to cool. Once cool, chop into cube-sized pieces.

While chicken is cooking, roast the poblano pepper over a burner on a gas range stove or under the broiler. You want the pepper to be very dark and charred---almost black. Set aside on a plate to cool then dice.

Heat the olive oil over medium high heat in a dutch oven or very large pot. Once hot, add the diced onion and jalapeno and cook for five minutes, until soft. Add the garlic and diced poblano pepper and cook for another minute. Add the chili powder and cumin and mix until well combined.

Pour in the chicken stock and add the diced tomatoes, hominy, black beans, green chilies, diced cooked chicken and salt. Bring to a boil.

Finally, add the tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese on the side.


45 minutes