A Holiday Meal Favorite
Julie at Another Chance Ranch is hosting the Blogging Chicks Carnival of Holiday Recipes on Sunday.
Check it out - and send in your own traditional food as well. She didn't say it was open to everyone , but I should think all recipe favorites would be welcome.
In the past 10 years I have started a new tradition on Christmas Eve. It has been popular not only with my own family, but friends like to stop by and have a bowl, too. Give me a call and I'll save you a seat! Here is my CHICKEN TORTILLA SOUP. (And I don't remember where I got it) The ingredients are highlighted for your list writing convenience.
2 lbs chicken breast
6 cups chicken broth
2 cloves garlic
1 large onion (I use Sweet Onions)
2 teaspoons ground cumin
1 whole bay leaf
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon salt
Place the chicken, bay leaf, and broth in a soup pot and set on moderately high heat. The other ingredients can all be placed in a food processor and chopped up - then add immediately to the pot.
Once the stock comes to a boil, lower the heat to a gentle simmer and cook 15 minutes or until the chicken is done.
While this is cooking blend the following ingredients in your food processor
1 can [4 oz] green chilies (I often put more than that. I love the flavor)
2 cloves garlic
When the chicken is done, remove the breasts to cool. When they are cool enough you can cut or tear them into bite-size pieces. While they are cooling
Add the following to your soup pot
1 can [1lb] hominy with its liquid
and the chili/garlic mixture that is in your food processor
Simmer another 15 minutes.
Return the chicken to the pot, add salt to taste. Simmer 3 to 5 minutes (until chicken is reheated)
Remove the bay leaf
Add 1/4 cup minced fresh cilantro.
Now you are ready to ladle soup into bowls. I garnish with tortilla chips and sliced avocado.
Cheese and scallions are other options for garnish.