Mexican-Style Chicken Soup

By beanie

Ingredients

• 1 * 1 tablespoon olive oil
• 1 * 1 large yellow onion, diced
• 2 * 2 garlic cloves, finely chopped
• 1 * 1 jalapeno, seeded and finely chopped
• 2 * 2 teaspoons chili powder
• 1 * 1 teaspoon dried oregano
• 1 * 1 teaspoon ground cumin
• 1 * 1 quart reduced-sodium chicken broth
• 1 1/4 * 1 1/4 pounds plum tomatoes, diced
• 1 * 1 4.5-ounce can green chiles
• 1 * 1 15-ounce can hominy, drained, or 2 cups frozen corn
• 1/2 * 1/2 teaspoon salt
• 2 * 2 cups shredded, cooked chicken
• 1/3 * 1/3 cup chopped fresh cilantro
• 1 * 1 ripe avocado, peeled, pitted and sliced
• * Lime wedges for serving

Preparation

Step 1

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

Stir in the broth, tomatoes, chiles, hominy and salt. Bring to a boil, then immediately reduce heat and simmer for 20 minutes. Add the chicken; simmer 10 minutes more. Stir in the cilantro.

Ladle into individual bowls and serve garnished with the avocado slices and the lime wedges.