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Classic Tortilla Soup

2 slices bacon (chopped)
12 red onion (chopped)
2 tablespoons minced garlic
1 tablespoon olive oil
1 stalk celery (chopped)
2 (32 ounce) cartons chicken broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato puree
3 fresh chicken breasts (cubed)
1 (15 ounce) can hominy
1 (15 ounce) can corn
1 bunch green onion (chopped)
2 bay leaves
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon chili powder
1 tablespoon pepper
1 tablespoon Old Bay Seasoning
1 teaspoon poultry seasoning
0.5 (7 ounce) can chipotle chiles in adobo
1 tablespoon dried epazote (if you can find it)
1 bunch fresh cilantro (leaves only)
20 mexican key limes, juice of (or 10 regular limes)
2 tablespoons hot sauce
oaxaca cheese (shredded) or monterey jack cheese
sour cream
crunch corn tortilla strips


Render the bacon until lightly crispy. Add red onion, garlic, celery, and seasonings. cook on low med-high heat for about 5 minutes. Add Chicken Broth and remaining ingredients. Cook on high heat until reaches a boil. Simmer for about one hour. Serve in bowls and top with garnishes.

Source: www.food.com