Tortilla Soup

• 6 cups chicken stock
• 28 ounces diced tomatoes (large can)
• 1 pound boneless skinless chicken breasts
• 28 ounces hominy, drained and rinsed (large can)
• 1 dried red chile pepper
• 1 yellow onion, diced
• 1 bunch cilantro
• 1 tablespoon chili powder (I use smoked chipotle powder)
• 1 tablespoon cumin
• 1 small can diced hatch green chiles
• 1 clove garlic, peeled and roughly chopped

1. Poach chicken breasts in simmering water for 20 minutes. Remove, let cool and shred.
2. Heat dried chile for 2 minutes in dry soup pot on medium heat. Remove and soak in small bowl of warm water. When softened, remove seeds and stem. Chop into pieces.
3. Saute onion in 2 tbs neutral oil (like canola) until softened. Add garlic, chili powder, cumin, and green chiles and saute for 3 minutes. Cool slightly.
4. Combine onion mixture, dried chile, canned tomatoes, chicken broth and 1/2 cup cilantro in a blender. When fully blended, add back to the soup pot (passing through a strainer for the best texture).
5. Warm through, adding shredded chicken and hominy.
6. Garnish with shredded monterey jack or cheddar, a tablespoon of sour cream or plain yogurt, chopped cilantro, and tortilla chips or strips of corn tortilla quickly fried in oil.

chicken stock, tomatoes, chicken breasts, hominy, red chile pepper, yellow onion, cilantro, chili powder, cumin, hatch green chiles, clove garlic

Taken from food52.com/recipes/11875-tortilla-soup (may not work)