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