Prep 15 mins
Cook 30 mins
Source: hometown cooking. Be careful when working with hot peppers. Wear latex gloves to avoid getting the oils on your hands.
- 1 lb boneless skinless chicken breast half, cut into bite size pieces
- 2 tablespoons margarine or 2 tablespoons butter
- 1 large sweet potato, peeled and sliced
- 1 medium onion, chopped
- 1 -2 fresh serrano chili pepper, seeded and finely chopped
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 3 cups chicken broth
- 1 (14 1/2 ounce) can hominy, rinsed and drained or 1 cup frozen whole kernel corn, thawed
- snipped fresh cilantro (optional)
- sour cream (optional)
- In a large saucepan or Dutch oven, cook chicken, half at a time, in hot margarine until no longer pink.
- Remove chicken with a slotted spoon, reserving drippings in saucepan.
- Set chicken aside.
- Add sweet potato, onion, serrano peppers, coriander, and cumin to saucepan; add half of the chicken broth.
- Bring to boiling; reduce heat.
- Cover and simmer about 20 minutes or until vegetables are very tender.
- Cool slightly.
- Add sweet potato mixture to blender container.
- Cover and blend until smooth.
- Return to saucepan along with chicken, remaining chicken broth, and hominy.
- Heat through.
- Serve in bowls and garnish with cilantro and sour cream, if desired.