Chicken Tortilla Soup

The temperatures are dropping and it's drizzling outside today...  perfect time to break out my classic fall recipe: Chicken Tortilla Soup!  Hope you have a cozy weekend with loved ones.
Enjoy!  Mine is simmering now :)

From my favorite cookbook: Vera Bradley- Cooking with Friends

Wildwood's Famous Chicken Tortilla Soup:

4 boneless skinless chicken breasts

3 (14 oz) cans tomatoes with green chilies (I get mild)

1 (14 oz) can diced tomatoes

1 (30 oz) can white or golden hominy

1 (16 oz) pinto beans

1 (15 oz) can dark red kidney beans

1 envelope of taco seasoning mix (I get mild again)

1 envelope ranch salad dressing mix

(Tortilla chips & shredded Monterey Jack cheese)

Boil the chicken in enough water to cover in a large stockpot until cooked through.  Drain the chicken, reserving 4 cups of broth.  Cool the chicken slightly and shred.

In a stockpot, combine the chicken, reserved broth, tomatoes, hominy, beans and mixes.  (Feel free to make your soup as spicy as you like or place chilies or peppers on the side so guests can add their own heat to their soup.)  Bring to a boil and reduce heat.  Simmer for 30 minutes or until guests arrive.  

Ladle into soup bowls.  Sprinkle with chips and cheese.  

(I'm serving mine tonight with cornbread and may even add a can of pumpkin to the cornbread mix to make it moist and autumnal- is that a word?!)