This month’s recipe comes from CTGO Operations Coordinator Robert’s personal recipe book! Technically it’s pretty close to a “tortilla soup” but some might think of it as a variation of a chicken chili. Regardless of what you call it, it’s tasty, quick, and affordable! It’s easy to dress it up, alter it for your preferences, and when made in a large batch—can feed the family for several meals throughout the week!
This soup is also great this time of year because it can help use up many ingredients you might already have in the pantry that you may want to start to finish off as winter winds down. February is a great time to be frugal and use up those items in the cupboard before we start to see more fresh food sprouting up in the coming months.
This recipe makes enough for about 4 or so. Easy to double or triple for large groups or batch cooking. Save some for later in the week or freeze to have an easier dinner later in the month. Alter the recipe for your own tastes and substitute as you see fit!
Typical prep and cook time is under 30 mins. You can let it simmer to let the flavors blend more. Robert prefers not to drain the canned ingredients in the recipe to help build up the soup stock with more flavor. If you plan to drain the ingredients be sure to add extra chicken broth or water.
Main Ingredients:
1 tablespoon of olive oil, butter, or other cooking oil
1 onion, diced
1 bell pepper, diced
1 teaspoon garlic powder (or a clove of fresh garlic)
1 15.5 oz can pinto beans (or your preferred beans)
1 15.5 oz can hominy (we like the yellow for extra color, but white works too)
1 14.5 oz can diced tomatoes
1 10oz. can of chicken
1 cup broth or water
1 teaspoon+ chili powder
1 teaspoon+ cumin
1/2 teaspoon+ black pepper
Optional toppings:
Tortilla chips
Shredded cheese
Sour cream or greek yogurt
Limes
Cilantro
Cheyenne pepper for some extra kick
Cooking:
Sauté diced onion and bell pepper in olive oil, butter, or other cooking oil for several minutes until nearly soft on medium high heat.
Add fresh garlic or garlic powder towards end of sautéing onions and peppers.
Add undrained can of beans, wait for the mixture to heat back up to a simmer before adding next ingredients.
Add undrained can of yellow hominy, wait for simmer to return.
Add undrained cans of diced tomatoes and canned chicken.
Once the soup has returned to a simmer, add chicken broth or water until it reaches the consistency of your preference. About a cup should do.
Season to your liking with chili powder, ground cumin, black pepper, and possibly more garlic powder.
Turn down to medium low heat and let simmer for as long as you like. Tastes even better as left overs!
Serve with optional toppings of crunched up tortilla chips, shredded cheese, sour cream or greek yogurt, limes, and cilantro to really take this soup to the next level! Want to add some heat? Sprinkle in a small pinch of cayenne pepper for an extra kick!
(Serves 3-5; recipe doubles and triples easily)
