One of the reasons I preserve produce from the garden is so I have options available when the garden isn’t producing much. Right now, we’ re in between harvests…only peppers are left from the spring planting and most of the fall garden veggies aren’t quite ready. That’s why today was the perfect time to cook up a batch of chicken tortilla soup. This recipe uses fresh bell pepper, jalapeno, and kale that I can pick from the garden now, as well as tomatoes that I canned last summer and marjoram that I dried last fall.
First, I assembled my ingredients. (Oops–I noticed later that I didn’t include ALL the ingredients in the picture).
I cubed the chicken and seared it in some oil. While it was cooking, I seasoned it with cumin, dried marjoram, salt and pepper. When the chicken was almost cooked through, I removed it from the pot so that it would not get overdone (it will finish cooking when you add it back to the pot later).
In the same pot, I added diced onion and garlic and sautéed it until translucent. I had to add a little bit of oil at this step. There is lots of flavor in the little chicken bits that were stuck to the bottom of the pan, so I scraped these up and mixed into the onion and garlic as they cooked.
Then I added the diced bell pepper and jalapeno and cooked until softened.
Next, I added the chili powder, diced tomatoes, crumbled tortillas, chicken stock, chopped kale and hominy and then stirred in the chicken.
I added about a teaspoon of salt and a few cranks of black pepper. I brought it to a boil, and then turned it down to simmer uncovered about thirty minutes. I stirred in some chopped cilantro once the soup was finished cooking.
Soup’s ready! I serve this with grated cheese, sour cream and avocado slices. This recipe makes a lot of soup; usually about 9 cups.
- ½ lb. chicken breast, diced
- 1 tsp cumin
- ½ tsp. dried marjoram
- 1.5 cups onion
- 5 cloves of garlic, minced
- 2 tbsp. olive oil
- 2 jalapenos, diced (removing the seeds and membranes is optional)
- 1 diced bell pepper
- ½ tsp. chili powder
- 4 cups diced, peeled tomato
- 4 cups vegetable or chicken stock
- 1 can golden hominy, 14.5 oz. rinsed and drained
- small bunch of kale, chopped
- 2 corn tortillas, crumbled
- kosher salt and fresh grated pepper
- grated cheese
- chopped cilantro
- sour cream
- sliced avocado
- In a large pot, heat up a tablespoon of oil. Add the chicken, cumin, and dried marjoram. Add salt & pepper to taste.
- Sear the chicken until almost cooked through.
- Remove the chicken from the pot and add a tablespoon of oil to the pan. (It will finish cooking later when you add it back to the soup).
- Add the onion and garlic to the pot and cook until the onion is translucent.
- Add the bell pepper and jalapeno and then cook until softened. Stir in the chili powder and salt.
- Add the tomatoes, stock, hominy and kale and stir in the chicken.
- Bring to a boil and then simmer for 30 minutes.
- Stir in the cilantro and then serve topped with grated cheese, sour cream and sliced avocado.