Tex-Mex Tortilla Soup
Source of Recipe
List of Ingredients
1 pound lean boneless pork loin
2 cups water
2- 14 1/2 ounce cans chicken broth
1- 14 1/2 ounce can Mexican style stewed tomatoes, cut up
1 14 1/2 or 16 ounce golden or white hominy or whole kernel corn,drained
1 4 ounce can whole green chilies, drained, seeded, and cut into bite size strips
1 to 2 teaspoons chili powder
1/2 teaspoon ground cumin
3 cups coarsely crushed tortilla chips (4 ounces)
4 ounces Monterey Jack cheese, shredded (1 cup)
Cut pork into thin bite-size strips about 2 inches long and 1/2 inch wide; set aside. In a dutch oven combine water, chicken broth and stewed tomatoes. Bring to boiling. Add pork and reduce heat. Simmer, covered for 5 minutes. Add hominy or corn, chilies, chili powder and cumin. Simmer, covered for 10 more minutes.
To serve, divide tortilla chips among 6 cereal bowls. Ladle soup over chips. Sprinkle with cheese. Garnish with sprigs of cilantro or parsley and lime wedges if desired.