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Tortilla Soup with Chicken and Posole

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Tortilla Soup with Chicken and Posole

Tortilla Soup with Chicken and Posole
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total prep
Invite a few friends over for this dish--who will be able to resist a steaming bowl of spicy soup loaded with chicken and posole (hominy), topped off with crisp tortilla strips and grated cheese that melts into a wonderful gooey mouthful. It will be an assault on their senses.



  • Cook onion and garlic in 2 Tbsp oil in an 8-quart heavy pot over medium heat, stirring occasionally, until edges of onion are browned, 8 to 10 minutes. Add cumin and cook, stirring, 1 minute. Add stock and cayenne and bring to a boil, stirring occasionally. Reduce heat and simmer 5 minutes. Stir in chicken and posole and simmer 5 minutes. Taste for seasoning and add salt and pepper if necessary.
  • Meanwhile heat remaining 2 cups oil in a 10-inch heavy skillet over medium high heat until hot, then shallow fry tortilla strips in 4 batches, stirring occasionally, until just golden, 1 to 1 1/2 minutes per batch. Drain on paper towels.
  • Serve soup ladled into bowls with tortilla strips, cheese, lime and cilantro.