Chicken Tortilla Soup

4 Chicken Thighs

4 Qts Water

4 cloves Garlic, minced

1 medium white Onion

6 Corn Tortillas

 1 Tbls. Pasilla Chili Powder

1 tsp. Dried Oregano

1 Tbls. Ground Cumin

1 32 oz container Chicken Broth

1 can Stewed Tomatoes, crushed

1 large can Hominy, rinsed and drained

1 can Pinto Beans, rinsed and drained

1 large pinch of fresh Cilantro, chopped

1 Green Onion, sliced

In a large stock pot add water, chicken, onion, garlic, chili powder, oregano and cumin. Bring to a boil on Medium-High heat. Cook until chicken is done, about 30 minutes.

Meanwhile, slice the tortillas into thin strips and cut into thirds. Heat 1 inch of oil in a skillet, until hot. Fry tortilla strips until lightly golden in color. Set aside on a plate topped with a paper towel to drain.

Remove the chicken and set aside until cool enough to handle. Then remove the meat from the bones and shred.

Add the meat back to the pot along with the tomatoes and juice, chicken broth, hominy and pinto beans and cook for 10 minutes.

To serve place some of the tortilla strips into the bottom of the serving bowls and ladle the soup on top. Garnish with more tortilla strips, chopped fresh Cilantro and green onions.

Enjoy!

Potato Leek Soup

I made this for the first time several years ago and it has become a favorite in my house.


10 medium potatoes
2 leeks
4 qts. vegetable broth
2 cloves garlic
2 bay leaves
2 Tbls olive oil
2 Tbls butter
1 tsp thyme
1/4 tsp pepper
1/2 tsp seasoned salt
1/2 cup 1/2 & 1/2 or whipping cream(optional)


Slice leeks in half lengthwise. Rinse in cold water to remove any dirt. Slice into 1/4 inch slices, set aside. Mince the garlic, set aside.


Heat oil and butter in a large stock pot on medium heat. Place leeks and garlic into pot. Saute until tender, about 10 minutes, stirring occasionally.


While the leeks are cooking, scrub and cube the potatoes. I like to leave the skins on for more fiber and vitamins.


When the leeks are tender, add all the remaining ingredients. Cook on High until the potatoes start to fall apart. About 30 minutes.


Remove the bay leaves and mash with a potatoe masher until creamy. If you would like it to be a smoother consistancy, put into a food processor, in batches. Also if you would like to add the cream, do so at this point. 


We like ours a little on the chunky side. Taste at this point and add more salt and pepper, if you prefer.


Serve with a nice sourdough bread and enjoy!