Mexican style chicken soup

By Beckylynn

Ingredients

• 1 T olive oil
• 1 large yellow onion, diced
• 2 garlic cloves
• 1 jalapeño seeded and finely chopped
• 1 t chili powder
• 1 t dried oregano
• 1 t ground cumin
• 1 quart chicken broth
• 1 1/4 lb plum tomatoes, diced
• 1 can diced chiles
• 1 15oz can hominy, drained
• 1/2 t salt
• 2 c shredded cooked chicken
• 1/3 c chopped fresh cilantro
• 1 ripe avacado, sliced

Details

Servings 6

Preparation

Step 1

1. In a large pot, heat the olive oil over med-high heat. Add onion, garlic and jalapeño. Cook, stirring until the onion is translucent, about 5 minutes. Add chili powder, oregano and cumin: cook 1 minute more.

2. Stir in the broth, tomatoes, chiles, hominy and salt. Bring to a boil, then reduce heat and simmer 20 minutes. Add the chicken; simmer ten minutes more. Stir in cilatro.

3. Ladle into individual bowls and serve garnished with avacado and lime.