Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breast
  • 1 teaspoon minced garlic
  • 1 cup chopped white onion
  • 1/2 cup chopped celery
  • 2 tablespoons vegetable oil
  • 1 tablespoon tomato paste
  • 1 quart chicken stock
  • 1 teaspoon chipotle peppers in adobo sauce (add more if you like spicy food)
  • 1 cup white hominy
  • 4 ounces green chilies, diced
  • 1 cup diced tomatoes
  • 1 teaspoon lime juice
  • fried corn tortilla strips
  • grated cheese (for garnish if desired )

Instruction

  • Place 1 tablespoon of vegetable oil in a large pot. Season chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side. (The chicken should be fully cooked). Remove chicken from the pot, and when cool to the touch, shred the chicken.
  • Place one tablespoon of vegetable oil to the same pot where the chicken was cooked. Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more.
  • Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
  • Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
  • Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro.
  • If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp.
  • Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.