This one is another family favorite/comfort food type recipe. It’s delicious on a cold winter day or in the middle of summer when you can add fresh guacamole to the soup.
Ingredients
- 1 pound cooked chicken cut into cubes
- 1 tablespoons oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 ounce can chopped green chili
- 1 can (15 ounces) chopped Italian tomatoes
- 4 cups chicken broth
- 1 teaspoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Worcestershire sauce
- 1 cup chopped carrots
- 1 can (15 ounce) hominy
- 1 zucchini chopped
- Fresh or Bagged tortilla chips
- Jack or Cheddar grated cheese
- Salsa (optional)
- Guacamole (optional)
- Sour Cream (optional)
Instructions:
- Brown onion and garlic in oil
- Add tomatoes, spices, chili, and broth
- Bring to a boil
- Add carrots and simmer for 30 minutes
- Add hominy and zucchini
- Bring to a boil and simmer for 15 minutes
- Add cooked chicken and simmer until chicken is heated through (I’ve used one of those rotisserie chickens from the grocery store, or leftover BBQ chicken, and it’s come out amazing)
Serve over crushed tortilla chips and top with grated cheese and optional ingredients if desired.
** I’ve also had friends make this vegetarian style by leaving out the chicken and using vegetable broth instead of chicken, I’ve heard it’s just as delicious.
Adventures of a Girl Named Lauren 