Mexican Chicken Soup

Rather like menudo without the tripe. Spicy and warm. Perfect for a winter day. Good for those who find traditional chicken soup too prosaic and bland. If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

• Ready In: 39 mins
• Serves: 6

Ingredients

• 2  tablespoons canola oil
• 2  medium onions, chopped
• 2  stalks celery, chopped
• 3  cloves garlic, minced
• 1  tablespoon chili powder
• 1  teaspoon ground cumin
• 8  cups  canned low sodium chicken broth
• 4  ounces  canned green chilies
• 2 (15 1/2ounce) cans  posole, drained (mix yellow and white)
• 1 (15 ounce) can whole canned tomatoes, roughly chopped
• 1  teaspoon dried oregano
• 1  lb boneless skinless chicken thighs
• 1⁄4 cup  chopped fresh cilantro leaves
• 1  lime, juice of
•  kosher salt
•  fresh ground black pepper

Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Brown chicken and cut into small pieces.
3. Add to crockpot.
4. Saute onion, celery, and garlic until soft.
5. Add to crockpot.
6. Add broth, chili powder, and cumin.
7. Add the green chiles, tomatoes, and oregano.
8. Cook on'low' for 4 hours.
9. Add hominy 30 minutes before serving.
10. Add cilantro leaves, and lime juice just before serving.
11. Season, to taste, with salt and pepper.
12. Serve hot.