Becky's Tortilla Soup

This soup is easy to make and so satisfying on a cold evening.  This is the first soup that I ever learned how to make, and I make variations of this basic recipe frequently.  If you are in a hurry, you can shred a rotisserie chicken instead of cooking and shredding the chicken breasts.


Becky's Tortilla Soup

4 chicken breasts, with bones and skin
2 bay leaves
1 tsp. salt
6 C. chicken broth
1 large can green chiles
1 can rotel tomatoes and chiles
1 can chopped tomoatoes
1/4 C. picante sauce
1 chopped onion
1 can yellow hominy, drained
1 can whole kernel corn, drained
6 t. chicken bouillon base, or 6 bouillon cubes

In a large stock pot, cover chicken breasts with water.  Add salt and bay leaves.  Bring to boil, and then reduce to simmer until chicken is cooked through.  Remove chicken and bay leaves from broth.   Shred chicken, discarding bones and skin.  To the broth add remaining ingredients and shredded chicken.  Simmer until the onion is soft.  Serve with shredded cheese, crushed tortilla chips, cilantro, and avocado slices, if desired.