Ingredients

The following ingredients have 4 Servings
  • 2 Ancho Chiles (dried)
  • 2 chicken breasts (skinless boneless)
  • 2 tablespoons vegetable oil
  • 1/2 medium onion (chopped)
  • 2 large jalapeños (seeded and chopped)
  • 2 cloves garlic (minced)
  • 1 14.5 oz can diced tomatoes
  • 2 teaspoons tomato paste
  • 6 cups chicken broth
  • 3 teaspoons cumin
  • 2 teaspoons broth base
  • 1/2 teaspoon salt
  • 2 14.5 oz cans white hominy (drained)
  • 2 Tablespoons fresh cilantro
  • Feta cheese (for garnish)
  • Mexican oregano (for garnish)
  • 2 corn tortillas

Instruction

  • Put ancho chiles into a bowl and cover with boiling water, let set for 30 minutes. Remove stems and seeds and chop.
  • Meanwhile, place chicken breasts in water over medium-high heat  and boil until done, remove and shred with two forks
  • Heat oil in a dutch oven, add onions, jalapenos, ancho chiles and cook until soft. Add garlic and cook for 1 minute.
  • Add tomatoes, tomato paste and chicken broth and heat
  • Add cumin and chicken broth base, and salt and bring to boil
  • Add shredded chicken and hominy and allow to simmer on low for 30 minutes, add cilantro
  • Meanwhile, cut tortillas into strips using a sharp pizza cutter
  • Heat oven to 400 degrees. Place tortilla strips on baking sheet and spray with cooking spray. Bake until just brown and crisp approximately 5-6 minutes
  • Serve soup topped with strips of tortillas, feta cheese and Mexican oregano or more cilantro to taste