January is National Soup Month! If you’re eager to eat a little lighter after the holidays, put soup on the menu. This tortilla soup packs in plenty of flavor without packing in unnecessary calories, so you can fill up without feeling weighed down. Even better, you can make a batch over the weekend and be set for lunch all week long. Enjoy!
Servings: 8
INGREDIENTS
1/2 large white onion, roughly chopped
6 cloves garlic
1 jalapeño, seeded and roughly chopped
1 chipotle pepper in adobo sauce
1 c. fresh cilantro, loosely packed
4 roma tomatoes, roughly chopped
1 lb. boneless, skinless chicken thighs (to save time, use a rotisserie chicken instead)
Kosher salt, to taste
1 tsp. dried oregano
2 tbsp. olive oil, divided
8 c. low-sodium chicken stock
25 oz. hominy, drained and rinsed
2 red bell peppers, seeded and chopped
¼ c. lime juice
OPTIONAL TOPPINGS
Onion, finely chopped
Fresh cilantro
Avocado, thinly sliced
Cotija cheese, crumbled
Tortilla strips
Lime wedges
PREPARATION
Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
Season the chicken thighs on both sides with salt and the oregano. (If using a rotisserie chicken, skip this and jump to step 4).
In a large pot, heat 1 tbsp. of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board.
Shred the chicken using 2 forks. Set aside
In the same pot you used to cook the chicken, add 1 tbsp. of olive oil, and pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
Recipe provided by: Tasty
