Judi's Spicy Chicken Tortilla Soup
This soup is a deconstructed chicken enchilada in a bowl. Perfect served with hot corn bread and sliced fruit.
1 each - Red or white onion, yellow, orange, and red bell peppers.
2 boneless/skinless chicken breasts or 4 boneless/skinless chicken thighs (We prefer the more flavorful thighs.)
4-5 Aidell Green Chile and Habanero Sausages
2 large cans of Las Palmas Green Chile Enchilada sauce
1 large box or Can of Chicken broth
1 large can of Hominy, drained
2-3 cans of various beans (black, pinto, pinquito), drained and rinsed.
1 small can sliced olives, drained
1-2 cans diced green chiles
Fresh corn taken off 2-3 ears or 1 cup frozen "Crisp" variety corn
Your favorite Tortilla Chips
Dice (but not too small) red, yellow, and orange bell peppers.
Dice 1 to 2 red onions, depending on size and how much you like onions.
Sauté peppers and onions until tender in a large soup pot.
Barbecue, bake, or sauté chicken breasts or thighs until done. Chop into bite-size pieces.
Slice 4 to 6 Aidell “Green Chile and Habanero” sausages in half, lengthwise. Grill or pan sauté, to bring out the flavor. Cut into bite-size chunks.
Add chunks of chicken and sausages to sautéed veggies.
Add 2 large cans of Las Palmas Green Enchilada sauce or whatever brand you prefer.
Add 1 large box or can of chicken broth. (I always try to use the reduced sodium & fat variety.)
Drain and rinse 1 large can of hominy; add to the soup pot.
Drain and rinse 2 to 3 cans of black beans or a combination of beans (pinto, black, pinquitoes, etc.) Add to soup pot.
Drain and rinse a small can of sliced olives; add to pot.
Sauté fresh corn kernels for 1 minute or Drain and rinse a small can of “Crisp” type corn; add to pot.
At this point, I usually add an additional can of diced green chiles and adjust the spiciness (up to hot).
Simmer for 20 minutes or so. Don't overcook or the peppers and onions will get too soft!
Ladle soup into large bowls and top with chopped cilantro, crushed tortilla chips and grated cheese.