Tortilla soups present an exciting array of bold flavors. Not only that, they offer the opportunity to rip tortillas into interesting and, at times, lascivious shapes. Incorrigibleness is one of my finer qualities. Arm me with hominy. Would this make the Involuntary Tasting Panel naughty by nature? Hardly. The little scoundrels are more accurately classified as mischievous by nurture. Case in point- The Pirate designed a special coat of arms for her school’s cultural festival. It’s point of focus- An undeniably splashy and steaming bowl of chili . What could possibly be her muse?
1T olive oil
1 lb boneless skinless chicken breast, cubed
2 C green pepper, diced
½ C white onion, diced
¼ C pickled jalapeno, diced
3 T taco seasoning
1 T chili powder
1 ½ C hominy
2 C vegetable juice
¼ C ketchup
1) Add all ingredients except hominy, vegetable juice, ketchup and tortillas to a pot.
2) Fry on medium heat for 10 minutes.
3) Add hominy, juice, and ketchup.
4) Turn heat down and simmer for 30 minutes.
5) Serve chili in a bowl with torn flour tortillas.
This crazy chicken tortilla chili hominy soup thinger dinger is the real deal. It kicked with a searing but tolerable heat as it charmed all the way down. To my surprise, the ITP also deemed this dish delicious and desirable. Their secret to helping heel the heat? Sour cream, silly. It soothes savage soup.