Ingredients
- 15 ounces hominy, drained (1 can)
- 4 cups chicken broth
- 2 limes, juiced
- 1 teaspoon Mexican dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon chipotle chile, pureed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon white pepper, to taste
- 8 ounces cooked boneless skinless chicken breast halves, shredded
- 1 cup tomatoes, julienned
- 1/2 cup red onion, julienned
- 1 tablespoon cilantro, minced
- 4 ounces jalapeno jack cheese, cut into cubes
- 2 ounces corn tortillas, cut into strips (2)
- 1 avocado, peeled, pitted, sliced
- 4 lime wedges
- 4 fresh cilantro sprigs
How to Make
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Step 1: Combine stock, hominy ,lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot and season to taste with salt and white pepper.
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Step 2: Bring to a boil and simmer for 15 minutes.
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Step 3: Add shredded chicken, tomatoes, red onion and cilantro bring to a boil and simmer for 5 minutes.
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Step 4: Remove bay leaf.
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Step 5: Adjust seasonings to taste.
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Step 6: Ladle very hot soup into warm soup bowls equally.
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Step 7: Drop in cheese cubes.
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Step 8: Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig.
We hope you enjoy this recipe!
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