Oh, this is so good. I made it for the first time about a year ago and froze extras in 1 cup containers - then I hid them from Joe so I could have it! Is that bad? Don't tell him :-) Really, I do love this chicken based chili and have been waiting a long time to share it with you.
I know you will find this hard to believe, but really, I did find Hominy in a 28 ounce can AT ALDI a few weeks back! I hope you were able to find it too! It was only like 90 cents or something, which makes me EVEN HAPPIER! I do hope you enjoy this soup/chili as much as I do!
8 cups chicken broth
1 onionk finely chopped
2 lbs chicken breast (approx)
2 cans green chilies
6 cloves minced garlic
1/2 cup chopped fresh cilantro
1/2 tsp ground cumin (or more :-) )
1 28 ounce can white hominy, drained
1 cup Aldi's fresh salsa - or a cup of diced tomatoes
1/2 cup sour cream
in a large pot, combine chicken broth, onion and chicken breasts. Heat to boiling over high heat - reduce heat to low and simmer until the chicken is no longer pink - about 20 minutes (this is called poaching!). Remove chicken from broth with a couple forks or something - you're saving the juice! Set the breasts aside to cool.
Add chilies, garlic, cilantro, cumin, and hominy. Heat over low heat - simmering for a while!
when the chicken is cool, shred it by pulling two forks across the meat. Add the meat back to the broth and simmer for about 40 minutes longer.
Spoon a portion of soup/chili into a bowl - a portion is about 1 1/4 cups. Top with 2 Tbsp salsa or diced tomatoes and 1 Tbsp sour cream.
If you want some add'l carbs, serve a corn or flour tortilla alongside. you can also make "chips" of the tortilla and dip them.
MMMMM.
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