This recipe serves as a great guide but required some changes. Based on others reviews and my personal taste, this is what I used:
½ onion, finely diced
3 cloves garlic, minced
1 Tbsp olive oil
½ tsp chili powder
1 tsp ground cumin
4 cups water
2 Knorr chicken bouillon cubes
1 can (28 oz) crushed tomatoes
1 can whole kernel corn, drained
1 can white hominy, drained
1 can black beans, drained and rinsed
¼ cup chopped fresh cilantro
1/2 jalapeño, seeds removed
6 chicken tenderloins
salt to taste
1. In a frying pan, saute chicken tenderloins in a little olive oil (lightly seasoned with salt and pepper) just until cooked through. Shred and set aside.
2. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Add all ingredients, cover and simmer on medium-low heat for at least 30 minutes.
3. Serve topped with crushed tortilla chips, avocado and lime.
The first night I made this soup, we topped with cheese, avocado, tortilla chips and sour cream. It was good but not great. The second day when I ate the leftovers, I didn't use cheese or sour cream but topped with tortilla chips, avocado and lime and its the lime that put it over the top. This is my new favorite recipe!!
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This recipe serves as a great guide but required some changes. Based on others reviews and my...