Steve’s Tortilla Soup - super in winter, Lupi’s Original recipe basis

This Lupi soup is a favorite for Cinco de Mayo, as not all re ingredients were readily available, hence this is my version, and is both warming in winter and delicious.

The skin of the chicken when fried crisp makes for excellent topping for the soup, but pat dry with paper towels.

4 Skinless,boneless Chicken thighs
3 large tomatoes cut up or hunts 28 oz diced tomatoes
4 cloves of garlic, crushed

1 can Indian corn or hominy or Delmonte cream style corn

1 poblano peppers, cut up, seeded, torn up(taste, if too hot, use less)

1/2 cup sliced carrot 

1/2 celery

2 can Pinto beans (Bush)

1 large sweet onion cut up

2 teaspoons Oregano

1 teaspoon Cumin

1 teaspoon Sea Salt

1 tablespoon of Paprika

Garnish:

Avocado

Tortilla chips
Cheese (usually Queso fresco) ( Monterey Jack)
Sour cream
Cilantro

scallions, diced diagonally

Lime slices

Serve with Sriracha or Texas Pete sauce to those that like it hot. Also, correct seasonings.

Topping

Tortilla strips toasted or cicirones

Cook first ingredient with spices for four hours in water, adding more water if needed during the cooking.

Add poblano, celery, carrots, pinto bans,tomatoes, corn and cook a further 30- 60 minutes. Serve with garnishes.