Saturday, January 24, 2015

Taco Soup

I Am just thinking of all the things you put in a taco, and you turn it around and make a soup. just thinking about those crushed tortilla chips on top! Mmmm


2 pounds boneless skinless chicken, cut into bite size pieces

15 ounce can roasted diced tomatoes

10 ounce can enchilada sauce

1 large onion, chopped

2 stalks celery, chopped

1 tablespoon minced canned chipotle chile in adobo sauce, or to taste

4 cloves garlic, minced

4 cups low-sodium chicken broth

2 teaspoon cumin

1 teaspoon ancho chili powder

15 ounce can hominy, drained and rinsed

1 bay leaf

1/2 cup fresh cilantro leaves

7 corn tortillas

2 to 3 tablespoons canola or vegetable oil

4 limes

  Sea salt

In a 4 to 7 quart slow cooker, add chicken, tomatoes, enchilada sauce, onion, celery, chipotle chile, garlic, broth, salt and pepper, cumin, chili powder, hominy and bay leaf and stir to combine. Cover and set slow cooker on low. Let cook 6 to 8 hours (or 3 to 4 hours on a high setting). About 60 minutes before serving, stir in cilantro leaves. Taste for seasoning and adjust as needed.

Preheat oven to 400 F. Cut tortillas into 1/4-inch strips. In a mixing bowl, toss tortilla strips with oil, the juice of 1 lime (or to taste), and sea salt. Toss together until strips are evenly coated. Spread strips in an single layer in a rimmed baking sheet or jelly roll pan. Bake in pre-heated oven 10 to 15 minutes or until crisp.

Serve soup with tortilla chips, lime wedges, sour cream, or Mexican cheese. Serves 6 to 8.