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dimanche 13 avril 2014
11:12
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soup
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Chicken Tortilla Soup
1
onion, chopped
3 cloves
garlic, minced
1 tablespoon
olive oil
2 teaspoons
chili powder
1 teaspoon
dried oregano
1 (28 ounce) can
crushed tomatoes
1 (10.5 ounce) can
condensed chicken broth
1 1/4 cups
water
1 cup
whole corn kernels, cooked
1 cup
white hominy
1 (4 ounce) can
chopped green chile peppers
1 (15 ounce) can
black beans, rinsed and drained
1/4 cup
chopped fresh cilantro
2
boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
In a medium stock pot, heat acrylic over medium heat. Saute onion and garlic in oil until finally soft. Stir in chili powdered, oregano, tomatoes, broth, and h2o. Bring to a boil, along with simmer for 5 to 10 moments.
Stir in corn, hominy, chiles, espresso beans, cilantro, and chicken. Simmer pertaining to 10 minutes.
Ladle soup straight into individual serving bowls, and top with crushed tortilla chips, avocado pieces, cheese, and chopped green onion.
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