Jan's Tortilla Soup

By: Jan Peterson

Recipe History: I adapted a recipe of Joy's friend Sue to fit my tastes and I make this soup almost every week! Low fat, low on the glycemic index and tasty!

Ingredients:
3-4 large boneless chicken breasts
One medium onion
3-4 stalks celery
1 - 10 oz can Rotel tomatoes with green chilis
1 - 4 oz can green chilis
1 - 8 oz can tomato sauce
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon minced garlic (fresh or in jar)
¼ cup El Pato Salsa de Chili (red chili sauce)
2 teaspoons or 2 cubes beef or chicken bouillon
1 - 15 oz can whole kernel corn (golden or white), drained
½ of 15 oz can black beans, drained
½ of 15 oz can pinto beans, drained
1 - 15 oz can white hominy, drained
4-5 cups water

Directions:

• Simmer chicken breasts in 2 cups water and a little salt (covered) in large soup kettle until fork tender. Remove chicken from water and shred. 
• Add sliced celery and chopped onion to water in kettle, and simmer, covered, until softened.
• Add shredded chicken back to kettle, along with Rotel, green chilis, tomato sauce, salt, onion powder, minced garlic and El Pato sauce and two additional cups hot water. 
• Turn up heat until soup broth starts to simmer and then stir in bouillon cube or granules. 
• Add corn, beans and hominy and additional water to desired thickness (if needed).
• Turn down heat and simmer 30 minutes.
• Top with Cheddar or Monterey Jack cheese and tortilla strips. 
• Optional garnish: chopped avocado or finely shredded cabbage

Tips: 
To shred chicken, place on plate or cutting board and use two forks to pull apart.
Variations:
-Use shredded or ground beef in place of chicken
-If preferred, you can use all pinto beans or all black beans
-For spicier soup, add additional El Pato sauce or 4 oz can jalapeños in place of green chilies