One of my favorites. A chunky, hearty, and spicy combination of Mexico's favorite flavours. The tortillas give the soup a unique thickness and mouth-feel, with a pleasant familiar flavour.
- 3 oz Vegetable Oil
- 10 6" Corn Tortillas, rolled then sliced thinly
- 1 Large Onion, chopped
- 6 Cloves Garlic, chopped
- 4 Tbsp. El Guapo
- 6 Cups Chicken Stock, (low sodium preferred)
- 1 14oz Can of Black Beans, drained and rinsed
- 2 14oz Can of Crushed Tomatoes
- 3 Bay Leaves
- 1/4 Cup Cilantro Leaves
- Outdoor grill or Griddle pan
- Tongs for the grill
- Instant read thermometer
- Large mixing bowl
- Dutch Oven
- Slotted Spoon
- Immersion Blender
- Preheat the grill.
- Grill chicken thighs on high heat until the internal temperature reaches 165 F (use a thermometer!)
- Shred the chicken in a bowl with 2 forks.
- Heat vegetable oil in a large Dutch Oven
- When the oil is hot, add half of the tortilla strips and cook until golden and crisp (1-2 minutes)
- Remove the strips from the oil with a slotted spoon and drain over paper towel.
- Repeat with the remaining strips.
- Reduce the heat and add onion, garlic and El Guapo to the oil.
- Sauté until tender (6-8 minutes).
- Add tomato, broth, rinsed beans, cilantro, bay leaves and half of the tortilla strips.
- Simmer uncovered for 25 minutes then remove the bay leaves.
- With an immersion blender, purée the soup until smooth.
- Add in the hominy corn and shredded chicken and bring back to a simmer.
- Serve with a garnish of the remaining tortillas, cheese, diced avocado cubes, cilantro, sour cream and lime wedges.