Tortilla Soup (re-invented)

Sunday was a huge day for Bears & Packers fans, and we happen to have 2 of those types in our household. We have little man, an obvious cheese head. And we have Jill, and her allegiance to Chicago. But here’s the kicker…for the first time, JILL was cheering for the PACKERS. I’m not sure why, and I’m careful not to ask too many questions that I don’t really care to know the answer to, but the Packers apparently needed to win in order for the Bears to move on the the playoffs. Playoffs, as it would seem, is the step before the Super Bowl.

All that fun stuff said, I decided it was a tortilla soup kind of day. I am, as usual, posting a pic. But let me tell you, THIS soup deserves a billboard it was so good. My measly photo doesn’t do it justice in the least. Just saying. 😉

RECIPE

Ingreds:
2 boxes organic chicken broth (TJs AKA Trader Joes)
2 boneless, skinless chicken breasts
1 onion, shopped
2-3 cloves garlic
2 teaspoons chili powder
2 teaspoons cumin
1 can crushed tomatoes (I used whole salted tomatoes from TJs and chopped for a sec in cuisinart)
roasted corn (frozen section TJs)
roasted red peppers (jarred at TJs)
1 can black beans
1 large can white hominy

Toppings:
avocados
shredded cheese (preferably Monterrey Jack, or a mix)
tortilla chips

Instructions:

1. Saute onion in 1-2 T of olive oil until soft. Add garlic and saute another couple minutes.

2. Stir in chili powder & cumin.

3. Add crushed tomatoes, chicken broth, & chicken breasts. Let simmer until chicken is cooked.

4. Take chicken out, and shred. To shred chicken, I use 2 forks and pull apart in opposite directions. Does that even make sense?

5. Add shredded chicken back into soup, along with black beans, roasted red peppers, & roasted corn.

6. Simmer for another 10-15 minutes.

DONE.

Serve in individual bowls, and top with cheese, avocados, and tortilla chips (broken into pieces). Yum.

Ps Bought the cornbread mix from TJs, and it was delish.