by Kelly J. Larson

The inviting color combination of this soup with a pale yellow “white” shoepeg corn, gorgeous green chilis, bright white hominy, flesh toned “navy” beans, and flawlessly cooked, diced chicken breast is amped up with freshly sautéed onion, garlic and more.

This creamy, chunky meal is ideal for coming home to after being away for several hours. You can walk in the door, scoop out a bowl, add tortilla strips and dig right in.  With minimal prep time, this hearty soup comes together quickly and also can be a convenient meal to cook the chicken in advance, then freeze it until the day you want to cook the soup.

Creamy Chicken Tortilla Soup

Cook the chicken

• 2 skinless, boneless chicken breasts
• 2 teaspoons Tony Chachere Cajun seasoning
• olive oil

Cook the onion, garlic

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil

Cook the tortillas

• 1/2 package (12 count) white corn tortillas
• 2 cups vegetable oil for frying
• salt, to sprinkle on after cooking
• (paper towels to drain excess oil)

Fill the slow cooker

• 1 can (15 ounces) white hominy, drained
• 1 can (11 ounces) white shoepeg corn
• 1 can (15 ounces) white northern beans
• 1 can (7 ounces) diced green chiles
• 2 bay leaves
• 1 teaspoon white pepper
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon lemon pepper
• juice from 1 lime
• 1 box (32 ounces) chicken broth

Stir in dairy shortly before serving

• 12 ounces heavy cream
• 8 ounces white cheddar cheese, grated
• top each bowl with crispy tortilla strips

Directions

Sprinkle chicken with Cajun seasoning. Turn stove to medium high and heat skillet for about two minutes before adding the chicken. Spritz chicken with olive oil spray on both sides, then cook for about 6 or 7 minutes on each side, with lid on. Cooking time will vary, depending on thickness of the chicken. Allow cooked chicken to rest a few minutes, then cut into bite-sized pieces.

While the chicken rests on a plate, heat 1 tablespoon olive oil in the same skillet for a minute or two. Add onions and cook for about 2 minutes, stirring occasionally. Add the garlic, cook until fragrant. Add to chicken.

Wash the skillet and heat vegetable oil on high for about 5 minutes. Using a pizza cutter, slice the tortillas into thin strips.

Cut strips in half.

Place tortilla strips all at once into hot oil. Cook until crispy, then remove from oil using a large slotted server.

Place cooked tortillas onto a paper towel to drain excess oil.  Immediately sprinkle lightly with salt. Set aside until serving.

Add cooked chicken, onion and garlic to slow cooker with the remaining ingredients except the heavy cream, white cheddar cheese and tortilla strips. Cook in slow cooker until serving time.