Special Mexican Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I know there are a lot of Mexican/Taco/Soup/Stew recipes out there but I hope you'll try this one! . Ingredients:
2 tablespoons canola oil |
1 medium onion, chopped |
1 medium celery rib, chopped |
2 garlic cloves, minced |
1 tablespoon chili powder |
1 teaspoon ground cumin |
6 cups low sodium chicken broth, canned |
1/4 cup canned green chili |
1 (15 1/2 ounce) can hominy, drained (or frozen corn kernels) |
4 whole canned tomatoes, roughly chopped |
1 teaspoon dried oregano |
1 cup shredded cooked skinless chicken breast (about 4 ounces) |
1/4 cup chopped fresh cilantro leaves |
1 lime, juice of |
kosher salt & freshly ground black pepper |
Directions:
1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes.
3. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
4. Add the green chiles, hominy, tomatoes, and oregano and cook for another 5 minutes.
5. Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice.
6. Season, to taste, with salt and pepper.
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