Monday, November 1, 2010

Tortilla Soup

Nothing says soup weather like wind, rain and cold temperatures, which made today perfect. But there are so many soups from which to choose. Chicken noodle is always a favorite. I made both lentil soup and corn chowder not very long ago. What to make?

In this situation, I tend to fall back on my most reliable soup. Tortilla soup is much loved by my whole family. I know that when I make this soup, there will be no complaints, only requests for seconds and thirds. And, as you can see from this picture of my 4 year old, bowls will be cleaned!

I have discovered that most everyone loves this soup as well. It is always safe to serve to company, bring as a meal to a friend who has had a new baby, or bring to a potluck. The only problem might be that I won't bring home as much leftover soup as my family would like.

So here is my recipe, the way I make it. Feel free to experiment and modify according to your own likes. Enjoy!

Tortilla Soup

1 container Pacific Organic Chicken Broth
1 - 29 oz. can Hominy, drained (I used Juanita's - find it the Mexican section at the grocery store.)
1 - 4 oz. can Diced Roasted Green Chili Peppers
Spices to taste (I throw in chili powder, cumin, onion powder, garlic powder and oregano. Instead of spices you can throw in a can of enchilada sauce.)
1 chicken breast, cooked and cubed
1 quart sized jar of pinto beans (So maybe you don't can your own beans like I do; probably use 2 regular sized cans from the store. This is also really good with black beans.)
Several handfuls of frozen corn (I would guess 1-2 cups)

1. Add Chicken Broth, Hominy, Diced Green Chili Peppers and Spices to your soup pot. (This soup barely fit in my 4 quart pot.) Bring to boil then reduce heat and simmer 20-30 minutes, until Hominy softens.

2. Add chicken, Pinto beans and corn. (I have thrown in some cooked brown rice before as well.) Cook until heated through.

3. Dish up! We love this soup with cheese (cheddar or pepper jack) on top. Some people really like a good spoonful of sour cream too. Serve with tortilla chips either crunched up on top or used to scoop up the soup.


  1. This soup looks good. I love soup season!!!

    Two questions: I make my own chicken stock, how many ounces are in your container of chicken stock? Then, how do you can your own beans? I've been wanting to do that for awhile!!!

  2. With homemade chicken stock this soup would be even better! I used to make it regularly, but have been kind of lazy about it lately... I use a 1 quart container of chicken broth.

    Canning my own beans... may have to do a post on that next time I can beans. I do it together with a friend of mine. (Probably more like she cans them and I help.) We soak the beans over night, cook them in the morning, fill quart sized jars with the beans and put them in a pressure canner. It is quite a process, but we do a decent amount together and split the beans when they are done. Totally worth the effort!

  3. I can testify that Tanya's tortilla soup is wonderful!