Ingredients
-Vegetable
or corn oil, for drizzling, plus 2 tablespoons
-1
small can of yellow corn (drained)
-2
cans of white hominy (drained)
-1
red bell pepper (peeled and seeded)
-1
pound of chicken breast
-1
teaspoon of ground cumin
-1/2
teaspoon of salt and pepper
-1/2
of a yellow onion (skinned and chopped)
-3
cloves garlic (chopped)
-2
tablespoons of chopped cilantro
-3
or 4 chipotle peppers in adobo sauce (available in small cans in Mexican
section of store) (don’t chop them unless you want the soup super spicy)
-1
(28 oz) can stewed tomatoes
-1
(8 oz) can of tomato sauce
-3
cups of chicken stock
-4
cups of tortilla chips, broken up into larger pieces
-1/2
cup of shredded cheddar or Monterrey jack cheese
-Garnish
with sour cream
Directions
Heat
a grill pan to high and a soup pot to med-high.
Drizzle oil on corn and red bell pepper to grill pan. Char for 10 minutes, turning occasionally. Remove
to cool, 5 minutes. Remove charred skin
from red pepper.
While
vegetables cook, dice chicken. Add 2
tablespoons of oil to hot soup pot.
Season chicken with cumin, salt and pepper. Lightly brown the chicken. Add onions, cilantro, garlic and chipotle
peppers. Cook vegetables with chicken 5
to 7 minutes to soften. Add stewed
tomatoes, tomato sauce, stock, and hominy.
Bring soup to a boil, reduce heat to med/low.
Add
corn and bell pepper to soup. Add chips
to soup in handfuls. Serve soup immediately and garnish with sour cream and
cheese.
