Tortilla Soup

‘Tis the season to fill our bellies with yummy, comforting, delicious soups.

I love warm soup belly. You know, that wonderful feeling that makes you feel like sinking into your couch cushions for the rest of the evening. It’s like being wrapped in a comforter from the inside out.

If you want to switch up the soup rotation a bit, take this recipe for a spin!

This is a reinvention of a recipe that I posted a while ago, but this newer version has a better depth of flavor, and is still my wife’s favorite!

Ingredients:

• 1 tbsp olive oil
• ½ medium onion – diced
• 1 large zucchini – quartered and sliced
• 1 large yellow squash – quartered and sliced
• 3 cloves garlic – minced
• ¾ tbsp chili powder
• 1 tsp cumin
• ½ tsp coriander
• ½ tsp ground pepper
• ½ tsp kosher salt
• 1 large can (28 oz) crushed tomatoes
• 1 can (15 oz) low sodium black beans
• 1 can (15 oz) white beans
• 1 can (15 oz) corn kernels
• 1 large can (30 oz) white hominy
• 1 rotisserie chicken – meat pulled and chopped
• 6 cups chicken broth

Dice the onion, and quarter and slice the zucchini and squash.

Heat the olive oil in a large soup pot or crock pot over medium heat.

Add the onions, the zucchini and the squash, and saute for five minutes, or until the onion is translucent. Stir in the spices and garlic, and saute for another two minutes, until the mixture becomes effervescent.

In the mean time, drain and rinse the beans, corn and hominy.

Fold in the tomatoes, chicken, beans, corn and hominy, stir together well, and pour the chicken broth over the top.

Bring the mixture to a low simmer, and cook for nearly an hour.

Serve and enjoy, with a handful of tortilla chips, a dollop of sour cream and a squeeze of lime.