My LAFF group of friends got together for Cinco de Mayo again this year. That’s me second from the left. The hit food item was this Tortilla Soup made by Scott Everett – the husband of one of our members. Here is his recipe in his own words.
Even though Cinco de Mayo has come and gone, this would be a great soup to serve for a summer fiesta party by the pool or to take to a tailgating party.
Here is a rough version of the soup. I don’t really follow a recipe, so you have to taste liberally as you are making it!
- 2-3 boneless chicken breasts cooked (I marinated them in chipotle lime marinade and then grilled them) and cut up.
- 1 onion
- 2-3 cloves garlic chopped
- 3 T olive oil
- 3 cans chicken broth
- 2 cans crushed tomatoes, 1 can diced
- 1 can black beans
- 1 can corn
- 1 can white hominy
- 1-2 cans green chiles
- 1 can smoked adobe chilis in sauce
- 1 can cream of chicken soup
- cilantro, oregano, garlic powder, salt, pepper etc.
- 2 T chili powder
Saute onion/garlic in olive oil for a few minutes. Add tomatoes, oregano, chili powder, garlic powder and bring to boil. Add chicken broth. Stir in corn, hominy, black beans, green chiles, chicken and bring back to boil for 10 minutes. Add cream of chicken soup (you can also add a can of creamed corn to make it richer), chopped cilantro, 1-2 chopped adobe peppers and some of the juice. Let it simmer for 15 minutes and salt/pepper to taste. You may need extra broth/water depending on the consistency you want. It’s good to go, usually better after it sits for a few hours/overnight. Serve w/sour cream/cilantro/cheese/chips. Pass-out from food coma.