Chicken Tortilla Soup

Serves: 5-6

2 c. cooked, chopped chicken
5 c. chicken broth
1 (15.5 oz) can white hominy, undrained
1 (4 oz.) can green chilies
1 (14.5 oz.) can petite diced tomatoes
1/2 tsp. cumin
1/2 tsp. salt

Toppings
2 c. Colby Jack cheese, shredded
Cilantro, chopped (optional)
15 small corn tortillas

Combine all ingredients (excluding toppings).

Cooking methods
Pressure cooker - In a 6 quart pressure cooker/instant pot, set on soup setting for 15 minutes. Let pressure naturally release for 10 minutes then manually release remaining pressure.
Slow cooker - Cook on high for 3-4 hours or low for 6 hours.
Stovetop -  Bring soup to a boil then simmer for 30-45 minutes. Due to evaporation, add a slight bit of water or additional broth if necessary.

Cut corn tortillas in half, then slice into approximately 1/2 inch strips. Heat a skillet or frying pan with a small amount of oil. Add tortilla strips to pan. Fry in pan for 15 minutes, turning regularly until strips are crispy. Salt tortilla strips if desired.

Serve soup topped with cheese, cilantro and crispy tortilla strips!

Notes: This soup is delicious and a nice change from our regular soups with the addition of the hominy. If you enjoy hominy, you could use a larger can (28 oz, I think). Also, if you prefer more of a kick substitute a can of diced tomatoes and green chilies (the ones that come canned together) for the two individual cans called for in the recipe. Green chilies are practically a food group here in the Southwest but I find the combo can can be a bit spicy for my bunch. 

To make this recipe even quicker, you can substitute a bag of store-bought tortilla chips for the homemade tortillas strips. However, if you have the time, I highly encourage you to fry them yourself. It makes a huge difference!

Recipe originally from a MOPS compilation cookbook. (But I can't actually find the cookbook at the present time so this is how I made it and it came out great!)