Tex-Mex Chicken Soup

  • 1 Pkg  Rossi Pasta Fire! (The Devil's Angel Hair)
  • 3 14 1/2  ounce  cans reduced sodium chicken broth
  • 1  canned chipotle pepper in adobo sauce, cut into 4 pieces
  • 1   7 or 8 inch spinach, tomato and/or plain tortilla, quartered
  • 4  teaspoon  olive oil
  • 4  small skinless, boneless chicken breast halves (about 12oz total)
  • 1/2   teaspoon  ground cumin
  • 1  small avocado, halved, seeded, peeled and sliced
  • 1/2  14 1/2 oz can white or yellow hominy, drained and rinsed (about 3/4cup)
  •   Dairy sour cream
  •   cilantro springs (optional)
In a two quart saucepan combine broth and chipolte pepper. Bring to boil, add pasta; continue boiling until pasta is tender. Discard pepper. Meanwhile, for tortilla cones, place tortilla quarters on a clean white microwave safe paper towel; micro cook on 100% power high 15 to 20 secondes or until just softened. Brush tortilla quarters with 2 teaspoons of olive oil. Shape each into a cone, secure with wooden toothpick. Place on baking sheet. Baske in 375 degree oven 8 minutes or until cones are lightly brown and slightly crisp. Cool slightly. Rub both sides of chicken breasts with ground cumin. In a large skillet cook chicken breasts in remaining 2 teaspoons hot oil 10 to 12 minutes or until chicken is tender and no longer pink, turning once. To serve, place 1 cooked chicken breast half in each of four warmed soup bowls. Add avodado and hominy to each bowl. Pour broth in each bowl. Spoon a small amount of sour cream into each cone. Add cilantro sprig if desired. Serve cones with soup.