Description
This hearty mexican chicken soup freezes great. Make this up and freeze in airtight containers or freezer bags. Great for taking to work for a quick lunch.
Ingredients
- Olive Oil
- Onions
- Garlic Cloves
- Tomato Paste
- Pure Chile Powder
- Dried Oregano
- Ground Cumin
- Chicken Broth
- Water
- White Hominy
- Cooked Chicken
- Salt And Pepper
- Fresh Cilantro Leaves
Instructions
- Heat olive oil in a large soup pot over medium heat
- Add the onions, and cook for 5 minutes
- Add the garlic, chile powder, cumin, oregano, tomato paste and cook for a minute, stirring constantly
- Add water, chicken broth and hominy, and bring to a boil
- Reduce heat and simmer about 30 minutes
- Add chicken and taste soup for seasoning, add salt if needed
- Season with pepper
- Cook until heated through
- Ladle into bowl and garnish with chopped fresh cilantro if desired
- Add 4 cups water, broth, and hominy
- Bring to a boil
- Reduce heat to a simmer, and cook until fragrant, about 30 minutes
- Stir in chicken
- Season with 1 teaspoon salt and 1 / 4 teaspoon pepper
- Cook until heated through
- To serve, divide among bowls, and garnish as desired