Not Tortilla Soup

This recipe is basically tortilla soup, but I substituted hominy for the tortilla strips.

INGREDIENTS

5 Roma tomatoes, cut in half lengthwise

1 onion, peeled, cut in quarters (once in half root to stem, then again root to stem)

4 cloves of garlic, skin on

2 chiles in adobo sauce

1 bunch cilantro, stems on

4 cups chicken stock (or 4 cups water plus bouillon)

3 lbs bone in chicken breast

1 lb hominy, cooked (you can also buy it canned and skip cooking it)

4 limes (2 for soup, 2 for serving wedges)

1 avocado, sliced

Optional: Mexican Crema and Cilantro leaves for serving

SPECIAL EQUIPMENT

Cast iron pan or grilling pan

Blender

6 qt or larger stock pot

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DIRECTIONS

1. In a dry cast iron or grill pan, char the skin side of the Roma tomatoes, the cut side of the onions, and the garlic. As they char, remove them to the blender, remembering to peel the garlic after it has been charred but before going into the blender

2. Once the charred veggies are in the blender, add the adobo chiles, cilantro and chicken stock to the blender, and blend until smooth

3. Add the blended soup base to the stock pot, bring to a simmer and then add chicken breast. Simmer for 30 minutes or until the chicken breast is just cooked through (155°F center on an instant read thermometer)

4. Once the chicken breast is cooked through, remove it from the soup and shred it, set it aside while you perform the next step

5. Add lime and salt to your soup to taste. Once you have achieved the desired taste, add back the shredded chicken, and the hominy. Stir to combine.

6. To serve, scoop soup into a bowl with avocado slices and lime wedges on the side. Add cilantro leaves, Mexican crema to garnish, and enjoy!

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