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Mrs. Merchant's Tortilla Soup

Source of Recipe


Penny Merchant (Kindergarten teacher)






List of Ingredients



• Four 15-ounce cans chicken broth
  
• 3 carrots / stalks of celery
  
• 1 red onion
  
• 6 cloves garlic
  
• 4 boneless (skinless) chicken breasts
  
• 1 can Hatch enchilada sauce (medium or hot)
  
• 2 cans of white hominy
  
• 1 small can Hatch chopped green chiles
  
• 1 small can Hatch jalapenos
  
• Tortilla chips
  
• Grated cheese (Jack or mozzarella)
  
• Diced tomatoes, cilantro, avocado, limes
  






Instructions



1. Add chicken broth and same amount of water to stockpot. Add carrots and celery and reduce broth for 3 hours. Remove carrots and celery from broth.
   
   
2. Saute 1/2 onion and garlic and add to pot. After boiling the chicken breasts for 20 minutes, cool and shred. Add chicken to stock, then add enchilada sauce, hominy, green chiles and jalapenos.
   
   
3. When serving, put chips into bowl, then soup, and top with remaining ingredients. Just squeeze the lime juice in -- don't add the lime.