Okay guys, I confess. This is not my original recipe but it was SO good I had to share with y’all! This easy and healthy Mexican Soup is perfect for any night and is a great leftover meal for the next day!
1 tablespoon olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1 jalapeno, seeded and finely chopped
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 quart reduced-sodium chicken broth
1 1/4 pounds plum tomatoes, diced (I used 2 cans of diced tomatoes)
1 4 1/2 – ounce can green chiles
1 15 – ounce can hominy, drained, or 2 cups frozen corn
1/2 teaspoon salt
2 cups shredded, cooked chicken
1/3 cup chopped fresh cilantro
1 ripe avocado, peeled, pitted and sliced
Lime wedges for serving
1. In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic and jalapeno. Cook, stirring, until the onion is translucent, about 5 minutes. Add the chili powder, oregano and cumin; cook 1 minute more.
2. Stir in the broth, tomatoes, chiles, hominy and salt. Bring to a boil, then immediately reduce heat and simmer for 20 minutes. Add the chicken; simmer 10 minutes more. Stir in the cilantro.
3. Ladle into individual bowls and serve garnished with the avocado slices and the lime wedges.
Credit: Fitness Magazine