I tweaked the recipe a bit, as I love a lot of flavor in my tortilla soup. First of all I doubled the recipe, then I minced 6 jalapeños (no seeds) to the onion instead of using the green chiles. (Now I'm not one for HOT flavor at all but without the seeds, the jalapeños are just a nice bell pepper-type taste.) I saved the cilantro to be served on the top of the soup. I used 2 cans of corn, 1 can of black beans, 1 can of pintos and 1 can of sliced olives along with 3 cans of the tomatoes. I used two large cartons of chicken broth. Instead of using the hominy, I used 6 corn tortillas and minced them (in the Cuisinart) together with the seasonings, and then added the tortilla mixture to the tomato vegetable mixture to thicken it which worked very well. I sautéed the chicken separately and added it to the soup at the very end just before serving, so as to keep it soft and tender. I set out crunchy tortilla chips, grated cheddar cheese, sour cream, minced cilantro and chopped avocado to add to the top of the soup as it was ladled into the bowls. The soup turned out absolutely magnificent!
Was this review helpful?
0 users found this review helpful
I tweaked the recipe a bit, as I love a lot of flavor in my tortilla soup. First of all I...