Prep 20 mins
Cook 20 mins
From Food Network magazine, Jan 2010. This was a really tasty, spicy soup. I had trouble finding the green chiles, even at the Mexican market, and next time I'll just roast and chop a poblano pepper.
- 1 lb boneless skinless chicken breast, diced
- 1 teaspoon dried thyme
- salt (I did not use)
- 2 tablespoons vegetable oil
- 1 jalapeno pepper, chopped (seed if less heat is desired)
- 2 garlic cloves, minced
- 3 (6 ounce) cans whole green chilies, drained (18 oz total)
- 1 cup fresh cilantro leaves
- 4 cups low sodium chicken broth
- 2 (15 ounce) cans hominy, drained and rinsed (30 oz total)
- avocado, slices
- sliced radish
- tortilla chips
- Season chicken with salt, pepper and 1/2 tsp thyme - I used no salt.
- Heat vegetable oil in large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to blender.
- Add the chiles, cilantro and remaining 1/2 tsp thyme to the blender and puree until smooth. (I added a little of the broth to help it blend better).
- Return sauce to the saucepan and cook over medium heat, stirring, until it thickens and turns deep green, about 5 minutes.
- Add the chicken, broth and hominy to the saucepan, cover and simmer until the chicken is cooked through, about 10 minutes.
- Garnish and serve. (The radishes did nothing for me, I would not use again. I did sprinkle with a little more chopped cilantro).