Warm and familiar; Chicken Tortilla Soup is a favorite. The beauty of this recipe is its simplicity. As always, fresh ingredients are the key to this rich soup. Do you have time to put ingredients in a crock pot and then walk away? Then you have time for this classic, earthy Chicken Tortilla Soup!
2 Boneless skinless chicken breasts or 5 boneless, skinless, chicken thighs
1 16 ounce can of Hominy
2 Large Haas Avocados
1 Bunch of Cilantro or Celery leaves chopped (for a more mild flavor)
5 C. Quality Chicken Stock
1 Large Sweet Onion
1 small can of Chipotle peppers
1 Tbsp Ground Cumin
2 Tbsp Smoked Paprika
Sour Cream for topping
Tortilla Chips (of course!)
Ok so we lied: there is a little bit of chopping here. Start by chopping the onion. Place the onion in a large pot with a bit of butter or olive oil. Saute until slightly browned. Meanwhile, place the peppers with 2 cups of the chicken stock in a blender. Pulse until smooth. Add the sauteed onion, pepper mixture and chicken into a crock pot. Cook on low for 6 to 8 hours.
What to do during this time? Go to work? Nah, catch up on Netflix? Sure…
Next back to the pot that you sauteed the onion in. Laddle the chicken from the crock pot and put into the large pot. At this point, the chicken should be falling apart. Add the Hominy, Cumin, Paprika, half of the chopped Cilantro or Celery leaves and chicken stock. Cover and simmer on low for 20 minutes. Remove from heat and season with salt and pepper to taste.
Serve this soup with chopped avocado, cilantro, sour cream and tortilla chips. Then sit back and enjoy!