Garnishes such as broken tortilla chips, fresh cilantro, and lime wedges, contribute both flavor and texture to the dish.
This straightforward version of tortilla soup comes together quickly. White or yellow canned hominy packs the mix with flavor. Made from dried maize kernels that have been treated with an alkali, hominy lends a fitting earthiness and nutty corn flavor.
Add-on garnishes play an important role as well. Broken tortilla chips, fresh cilantro, and lime wedges contribute both flavor and texture. When I’m in a decadent mood, I also add diced avocado and a dollop of sour cream.
2. Stir in broth, water, hominy, and chicken, bring to simmer. Simmer until chicken is cooked through , 5 to 10 minutes . Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. 3. Return soup to simmer, stir in shredded chicken, and cook until heated through, about 1 minute. Taste: season with salt and pepper. Top each portion with 1 cup tortilla chips and 1 tablespoon cilantro. Serve with lime wedges. At my house, I provide some hot sauce on the table for those who want to increase the spicy heat.
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