- Cook 4-6 cubed chicken breasts in 2T. of oil until no longer pink. Add 1 sliced onion, and 3 cloves minced garlic. Cook until onion is tender.
- Add chicken, garlic, and onion into crock-pot with 1t. oregano, 2t. salt, 1t. chili powder, a splash of lime juice, 1 can diced green chilies and chopped jalapenos (opt, but really great. I used only 1, add to your liking). Cover with chicken broth, bring to low simmer.
- When heated through, add 2 cans white hominy and 1 bunch torn cilantro. Cook 20 more minutes.
- Serve with tortilla chips and fresh lime.
Monday, July 11, 2011
This was so good, I couldn't even get a picture. Totally refreshing summer soup, that even my soup-hater husband loved.
Labels: eat this