I’m a soup girl. I could devote an entire blog to my soup creations. I could eat a bowl of any soup any time of day. There is something comforting to me while I have a large pot steaming away all day while I go about other chores, visiting the pot to add an ingredient, give it a stir or to simply taste its progress.
Though a mystery to my Mom, as I was not a fan as a child. I would turn my nose up to anything considered a soup or stew opting for a PB&J instead. I’d pout, make terrible faces and whine until she would cave and excuse me from my bowl.
Despite that I deserve paybacks from my own children, to my pleasure, they too, share my (Now as an adult) love for bowls of anything soupy.
This recipe really got its inspiration from a blog called http://www.skinnykitchen.com/recipes/youll-love-our-heavenly-chicken-tortilla-soup/ I of course added my own twist, but truly, this was the base recipe I used for my own
According to Wikipedia, Hominy consists of dried maize kernels which have been treated with an alkali in a process called nixtamalization….okay, lesson over…just know this stuff is really cool…indians used it too…so it must be magic!
Here it is, the healthy, yummy, lick your bowl clean recipe:
Ingredients for Skinny Tortilla Soup
1 large or 2 small chopped onions
2 stalks celery sliced
2 garlic cloves finely chopped
2 corn tortillas chopped
1 1/2 teaspoon quality cumin (more to taste)
1 teaspoon Mexican chili powder (regular is fine too)
1/2 teaspoon smoked spicy paprika (offers a really nice smokey spicy flavor, I found mine at Penzy’s)
3 TBS tomato past (save the rest of the can in a ziplock baggie in your freezer for later use)
1 15oz can Fire Roasted Tomatoes juice and all
1 Can green chilis, drained
1 15oz can black beans drained and rinsed
1 15 oz can Yellow hominy drained and rinsed
2 cups of cooked lean chicken
Juice and zest of 1 lime plus more for garnish
In a large stockpot sweat your onions and celery in a bit of EVOO for a couple of minutes. Add garlic and chopped corn tortillas. Sweat for another couple of minutes. Add spices, tomato paste, broth, tomatoes, beans, chilis and bring to a slow bubble. Turn back heat and let simmer for about 15 minutes. Add hominy, and chicken. Simmer for another 10 minutes taste and adjust seasonings. I believe I ended up adding more chili powder and cumin. Just before serving, add the zest 1/2 lime into soup and juice of whole lime.
Garnish with cilantro, baked corn tortilla strips and a wedge of lime
Baked Corn Tortilla Strips
Simply cut 2 corn tortillas into strips, spray sheet pan with cooking spray, lightly spray tops of tortillas and sprinkle with sea salt. Bake at 350 degrees until edges begin turning golden, about 10 minutes or less.