This hearty soup is quick and easy to make. It's also packed full of flavour. Chicken is simmered with sweetcorn and black beans in a spicy tomato soup base. Serve with avocado, grated cheddar and crushed tortilla chips.
If tinned white hominy is unavailable, use sweetcorn instead. Tinned chopped green chillies can be found in Mexican speciality shops or online.
I read every single review (all 114) prior to making this soup, so I changed a few things. It turned out wonderfully!! Here's how I did it: I diced two boneless, skinless chicken breasts and cooked them prior to starting with the olive oil, 2 cloves garlic and 1/2 cup diced onion. Then I added 4 cans condensed chicken broth (many people said the soup was very thick - chili-like consistency, and I wanted more of a soup). I also added a can of water (filled a broth can with water). I added the crushed tomatoes (28 oz), the hominy (15 oz), the diced green chili peppers (4 oz), 1 tsp each of cumin (instead of oregano as many reviewers suggested), lime juice and garlic powder, and 1/2 tsp of chili powder. I brought to a boil and let simmer for 1 hour (as others also suggested). Top with shredded monterey jack cheese and garnish w/ tortilla chips. EXCELLENT! My husband said it tasted just like the chicken tortilla soup we'd had at Chili's - which was what I was aiming for!! I think the sour cream would have been a good topping as well, maybe next time. Thank you for a wonderful recipe! - 22 Jun 2003 (Review from Allrecipes USA and Canada)
My husband and I loved this soup - it tastes just like the chicken tortilla soup I've had at restaurants. I made the following changes. I first sauteed cut up chicken breast in a little olive oil, with salt and pepper and garlic powder, and then I shredded the chicken. I used 4 cloves of garlic, because we love garlic! I substituted 2 tsp of cumin for the oregano. I added 2 cans of chicken broth and omitted the water. I don't particularly like hominy, so I substituted 2 cups of frozen white corn. And I didn't have any canned green chile peppers, so I used half a can of diced jalepenos. I topped off the soup with Monterey Jack Cheese, crushed tortilla chips, fresh minced Cilantro and a little sour cream . It was wonderful! I served the soup with Mexican cornbread (basically cornbread mix to which I added diced jalepenos and 1 1/2 cups of Monterey Jack). I definitely be making this soup again ! - 22 Apr 2003 (Review from Allrecipes USA and Canada)
I can't say enough good things about this recipe!! Suffice to say that I've made it at least 6 times in the past several months. It's such a good, hearty soup, and so easy to make. I've made it for friends several times and EVERYONE has asked for the recipe. Here's what I've learned: 1) Make sure you use FRESH cilantro. It truly does make a difference. 2) I bake the chicken and chop it up (rather than shredding) using my Pampered Chef hand chopper. REALLY fast and much easier than shredding. 3) Eliminate the water and use another can of chicken broth instead. 4) Omit the oregano - use 1 teaspoon of cumin (as others suggested) instead. 5) Rather than shredding Monteray Jack, I find that Kraft shredded Mexican cheese works just as well and is easier/faster. 6) I've never had a ripe avacado on hand, and though I'm sure it would be good, it's not necessary because this soup is already delicious. 7)I add sour cream as an additional garnish. - 26 Dec 2006 (Review from Allrecipes USA and Canada)