- 8
- 20 mins
- 500 mins
Ingredients
- For the Soup:
- 4 cloves garlic, minced
- 1 large onion, diced
- 1 jalapeno, seeds and ribs removed, minced
- 4 cups chicken broth
- 1 –14 ounce can diced tomatoes
- 1 –16 ounce jar of your favorite salsa
- 1 –6 ounce can tomato paste
- 1 pound chicken thighs
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- Salt and pepper, to taste
- 1 –28 ounce can hominy, drained
- For the Toppings:
- Vegetable oil
- Corn tortillas
- Ripe avocados, cut into large chunks
- Monterey Jack cheese, shredded
- Fresh cilantro, minced
- Sour cream
Preparation
Step 1
Place all the soup ingredients, except the hominy, in the basin of a slow cooker. Stir well. Cover the slow cooker, and cook for 6-8 hours on low or 4-6 hours on high.
When ready to serve, shred the chicken thighs using two forks, and then stir in the hominy. Check seasoning, adding more salt and pepper if desired.
Heat the vegetable oil in a Dutch oven over medium-high heat. Cut the corn tortillas into thin strips, and fry in the oil for 1-2 minutes per side, until crispy. Transfer to a paper towel-lined plate to cool and crisp up.
To serve the soup, pile some of the tortilla strips, avocado chunks and cheese in a bowl. Ladle hot soup over top. Top with more tortilla strips, avocado, cheese, cilantro, and sour cream, if desired.