Hearty Chicken



1 tablespoon oil

1 can fire-roasted tomatoes

1 small onion, chopped

1 can hominy, rinsed, and drained

2 cloves minced garlic

1 tablespoon diced green chiles

500 grams boneless, skinless chicken breast, cubed

1/2 teaspoon salt

3/4 teaspoon cumin

1/4 teaspoon pepper

1/2 teaspoon dried oregano

Fresh coriander leaves for garnish

1 quart low-sodium chicken broth

Tortilla chips (optional)


  •   Heat oil in a medium saucepan over medium heat.
  •   Add onion and cook until soft, about 7 minutes.
  •  Add garlic and cook, stirring, 2 minutes.
  •  Add chicken, cumin, and oregano, and cook, stirring, until just cooked through, 5 minutes.
  • Add broth, tomatoes, hominy, green chiles, salt, and pepper, and bring to a boil. Reduce heat, skimming foam from top of soup, and simmer, 10 minutes, until liquid has thickened slightly.
  • Divide soup among 4 bowls. Garnish with coriander, and serve immediately with tortilla chips alongside, if desired.

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