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

Set aside


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.

ENJOY!