This soup is so rich and spicy. Perfect for a cozy night, with this bitter weather approaching! Juicy shredded chicken, soaking in a spicy, cheesy garlic soup, topped with crispy tortillas and chives with a side of cheesy garlic biscuits to dunk. It's, just......perfect.
Here's how I made this
3 Tbs olive oil
2 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
¼ tsp cayenne pepper
2 small onions, chopped
7 large cloves garlic
1 pablano pepper (broiled until blackened all over, skin peeled and chopped)
2 oz (half a small can) diced green chilies
3 c chicken stock
15 oz crushed tomatoes (small can)
1/2 c corn
1 c hominey beans
2 c shredded extra sharp cheddar cheese
2 tsp chili salt (otherwise just use regular salt if you don't have this)
6 corn tortillas
1 1/2 chicken breats
Salt and Pepper to taste
1 small package of bisquick mix
1/2 c buttermilk
1 Tbs dried parsley
1 Tbs garlic powder.
*Make sure to broil your pablano pepper before starting. Only takes a few minutes under the broil to char, then once cooled peel skin off, deseed and chop.*
Preheat oven to 400 degrees, once heated baked your seasoned chicken. About 30-45 minutes.
While chicken is cooking get the base of your soup ready.
In a large pot add in your oil and spices, toasting the spices for about 4 minutes.
Add in your onion, cook for about 10-15 minutes, stirring constantly
Add in your garlic and cook for another 5 minutes.
Add in your chopped pabalno and chilies and cook for about 10 minutes until the base really starts to perfume your house.
Now add in your crushed tomatoes, cook for 3 minutes, then add in your stock, stirring, bringing to a boil then simmer.
Once simmering add in the corn and hominey beans and cook for 7 minute
While simmering, mix up your biscuit ingredients (buttermilk, garlic powder, parsley and 1 c of shredded sharp cheddar cheese) and drop by the spoonful onto a well greased baking sheet (makes 8 large biscuits)
At this point your chicken should be done.
Let chicken stand to cool and put your biscuits in the oven to bake for about 10 minutes at 400 degrees.
Shred the chicken and add to your soup.
Take 3 of the tortillas and slice thin then cutting the strips in half, add to your soup.
With the remaining tortillas, slice thin and throw into a satue pan, dry, do not add any oil, and cook until crisp over medium-low heat. This takes about 10 minutes or so.
Once the tortillas are crisped, add 1 cup of the shredded cheese to the soup, stir and let stand for 5 minutes.
Ladel your soup into bowls, top with more cheese, sour cream, limes, chives and crispy tortillas. (anything additional is also great!)
Cook time: 1 hour 30 minutes