Ford Fry Chicken Tortilla Soup

Name: Ford Fry Chicken Tortilla Soup
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 quarts chicken broth; 1 small yellow onion, quartered; 1 coarsely chopped carrot; 1 coarsely chopped celery stalk; 1 poblano pepper, seeded, coarsely chopped; 1/4 cup chopped cilantro; 1/2 tsp oregano; 1 1/2 tsp salt; 1 (15 oz) can hominy, drained, rinsed; 1 small yellow onion, sliced; 2 small carrots, sliced; 1 small zucchini, sliced; 1 pound chicken tenderloins seasoned with:; 1/4 tsp cayenne pepper; 1/2 tsp Chili powder; 1/2 tsp Garlic powder; 1/2 tsp Cumin; 1/2 tsp Paprika; 1/2 tsp Brown Sugar; 1/4 cup soy sauce; 1 cup shredded Chihuahua or mild, soft white cheddar cheese; 1 avocado, peeled, diced; 1/2 cup grape tomatoes, quartered; 1/2 cup tortilla strips

Ryan Borses @yggdrasilsYeoman

Digitized from Fry’s Tex Mex book for ease of use. Not a weeknight recipe at all but it’s richly flavorful and fun for all. Can’t eat this one fast enough.

Ryan Borses @yggdrasilsYeoman

Digitized from Fry’s Tex Mex book for ease of use. Not a weeknight recipe at all but it’s richly flavorful and fun for all. Can’t eat this one fast enough.

Saved

Ingredients

2 hours

4 servings

Broth
1 1/2 quartschicken broth
1small yellow onion, quartered
1coarsely chopped carrot
1coarsely chopped celery stalk
1poblano pepper, seeded, coarsely chopped
1/4 cupchopped cilantro
1/2 tsporegano
1 1/2 tspsalt
Soup
1 (15 oz)can hominy, drained, rinsed
1small yellow onion, sliced
2small carrots, sliced
1small zucchini, sliced
Chicken
1 poundchicken tenderloins seasoned with:
1/4 tspcayenne pepper
1/2 tspChili powder
1/2 tspGarlic powder
1/2 tspCumin
1/2 tspPaprika
1/2 tspBrown Sugar
1/4 cupsoy sauce
Garnish
1 cupshredded Chihuahua or mild, soft white cheddar cheese
1avocado, peeled, diced
1/2 cupgrape tomatoes, quartered
1/2 cuptortilla strips

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Steps

2 hours

1

In a large pot, combine broth, onion, carrot, celery, poblano, cilantro, oregano, and salt, and bring to simmer over medium heat while stirring occasionally
2

Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. Meanwhile, start chicken.
3

While broth simmers, season chicken all over and cook in cast iron pan over medium high heat, 5 minutes per side or until it has a nice brown/ black fajita type crust but stays tender (155 F at the center!)
4

Add your splash of soy sauce and a bit more brown sugar. Toss chicken 1 minute or until gooey caramelized. Should look kind of like this.
5

Let chicken cool 5 minutes in a bowl, then either chop into bite sized chunks or shred.
6

Strain broth when done, discarding solids. Add salt to taste.
7

Return broth to pot over low heat. Add hominy, onion, carrots, zucchini and boil for 10 minutes, stirring occasionally.
8

Add chicken and bring back to boil.
9

Divide soup into bowls. Garnish with cheese, avocado, tomato, and tortilla strips.