Chicken tortilla stew

This is a fun and different mexican style soup. We really enjoyed it, if you add the right jalapeno peppers it can be a bit spicy! It is a Rachael Ray recipe...

Ingredients:

• 3 tablespoons extra virgin olive oil (EVOO)
• 2 large onions, chopped
• 8 garlic cloves, minced
• 2 jalapeño peppers, seeded and chopped
• 1 tablespoon coriander
• 1/2 tablespoon cumin
• Salt and freshly ground black pepper
• 1 jar good quality roasted tomatillo salsa (16 ounces), (such as Desert Pepper Trading Company or Frontera brand)
• 2 quarts chicken stock
• 1 can hominy (28 ounces), drained and rinsed
• 1 13.5-ounce bag of yellow or white corn tortilla chips
• 1 rotisserie chicken, skin removed, meat removed from the bones and chopped
• 1 bunch cilantro, chopped
• Juice of 2 limes
• 3/4 cup sour cream, for garnish
• 1 cup cheddar cheese, shredded

Preparation

Place a large pot over medium heat, add EVOO. Add the onions, garlic and jalapeño, and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.

Add the tomatillo salsa, chicken stock and hominy to the pot and bring to a bubble.

While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 2 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.

When ready to serve, add the chopped chicken to the pot along with 1/2-3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.

To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips, a dollop of sour cream and some cheddar cheese.