This recipe works well with any leftover chicken or leftover rotisserie chicken. If you don’t have either, you can add frozen chicken breasts or chicken thighs to the simmering broth to poach in the soup. Once cooked, remove and either shred or dice the cooked chicken, then add back to the soup.
1 medium yellow or sweet onion
1 small can diced green chilies
1-2 cups shredded or cubed chicken
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon lemon pepper
1 teaspoon granulated garlic
¾ teaspoon kosher salt
½ teaspoon fresh ground pepper
1 can chopped tomatoes in juice
1 can white hominy, drained and rinsed
1 32 fl.oz. container low sodium chicken broth, prefer free range organic
1 avocado cubed
½ cup fresh cilantro chopped
1 lime quartered
In a large stock pot, sauté the onion in 1 tablespoon olive oil until translucent. Add green chilies, chicken, and spices. Cook until fragrant, about 1-2 minutes. Add canned tomatoes, hominy and chicken broth. Simmer for about 20 minutes. Serve soup topped with avocado, cilantro and squeezed lime juice.
Extras: Add a can drained and rinsed pinto or kidney beans to soup and/or ½ cup frozen corn.