This dish is really easy to make but it tastes so good, you’d think it came out of your local Mexican dive. I’ve been making it for a while and I tweak it a little each time, experimenting with the spice level, etc. I think I’ve finally come up with the perfect way to make it for us. Of course the beauty of most recipes is that you can tweak it to suit your own family’s taste buds.
I’m writing this out in a little different format because I’ve found it just works better for me for this particular dish.
Yummy Chicken Tortilla Soup
(A)
½ stick butter
1 large finely diced onion
1 seeded and diced jalapeno
2 diced garlic cloves
½ bag baby carrots, cut into thin coins
(B)
½ cup flour
(C)
4 cans chicken broth
1 (14.5oz) can diced tomatoes
1½ tsp ground cumin
1½ tsp red chili powder
1½ tsp salt
1½ tsp lemon pepper
3 Tbl hot pepper sauce
2 (14.5oz) cans hominy
(D)
1 lb chicken breast (either uncooked and cut into bite-size pieces, or cooked ahead of time in a crock pot and then fork shredded, that’s my personal preference)
Directions:
In a stock pot over medium heat, melt butter and add all ingredients from (A) until onions are translucent. Add (B) and stir until completely absorbed (you may need to add a little water). Add all (C) ingredients and simmer for 15 minutes. Then turn heat up to a low boil. Add (D) and cook for another 15 minutes*. Keep on low to maintain heat.
*Instruction is the same whether chicken is cubed and raw or cooked and shredded.
Put broken up tortilla chips on top and sprinkle with a little Mexican cheese. And finally… dig in and enjoy!
My Bungalow Days 
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