Easy Chicken Tortilla soup

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.