Chicken Tortilla Soup

by Ashley Fagan

​When Winter approaches, my cooking style instantly shifts to warm, homey, comforting dishes that will warm your belly and your soul. I started making this soup for my Mom about 10 years ago. She is obsessed with Mexican food, but doesn't like to fuss in the kitchen. This entire dish comes together with little hands on time and can be made with mostly pantry staples you already have on hand! It’s a family favorite in our home and I hope it will become one of yours as well! 
Serves 4-6
For the Spice Blend

• 1 T Cocoa Powder
• 2 tsp Cumin
• 2 tsp Coriander
• 1 tsp Chili powder
• 1 tsp Garlic Salt
• 1 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Cinnamon

*This Spice blend can also be used in place of store bought taco seasoning! It’s a great alternative to those sodium and preservative derived packets of powder you can find on the supermarket shelf and tastes SO MUCH BETTER! Just add a teaspoon of dried oregano!
For the Soup

• 2 T Olive Oil
• 1 Onion diced
• 2 Garlic Cloves Minced
• 4.5 ounce Can Diced Chiles (Mild)
• 1 - 28 ounce Can Fire Roasted Diced Tomatoes
• 2 Quarts Chicken Stock
• 1 - 29 ounce can of Hominy, drained and rinsed
• 1 Store Bought Rotisserie Chicken, Meat shredded

For Serving (Optional but Highly Recommended!)

• Cilantro
  
• Sour Cream
  
• Shredded Cheddar
  
• Lime Wedges
  
• Sliced Radishes
• Tortilla Chips for Serving

In a small bowl mix the spice blend together. 

In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until the onions become translucent. Add the garlic and sauté for an additional minute, until fragrant. Now, add the can of diced chili and the spice blend and sauté for 2 minutes. Add the Tomatoes and sauté for another minute or two until everything comes together and smells wonderful! Add the chicken stock and hominy and bring the soup to a simmer (slight boil). Lower the heat to the lowest setting and cover the pot with the lid. Let it cook for about 30 minutes until the flavors combine and your house smells amazing. While the soup cooks you can shred the meat from the rotisserie chicken. I find it's easiest to use my hands to pick the meat from the bird. 

Once the soup has simmered away, add the chicken. Stir and taste for seasoning but, be careful not to burn your mouth... it will ruin your soup eating experience haha! Adjust the seasoning, maybe a touch more salt, maybe more chili pepper if you like it spicy, cumin if you like more zing! It’s up to you! 
Serve in big bowls and top with a big squeeze of lime, a sprinkle of cilantro, some shredded cheese, a dollop of sour cream and a big handful of tortilla chips! My husband likes to add sliced radishes as well! It’s totally up to you! Add as much or as little as you want! I love mine with lime, sour cream and cilantro! Yum! 

Enjoy!