Mexican Chicken Soup

Name: Mexican Chicken Soup
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp Canola Oil; 3 Chopped Celery; 1 medium onion (chopped); 2 Garlic Cloves (minced); 1 tbsp chilli powder; 1 tbsp ground cumin; 6 cup Mexican chicken broth-Use the cubes (tomato flavor); 1 can Green Chiles-Mild or Hot; 15 oz Hominy; 4 canned whole tomatoes roughly chopped; 4 frozen corn on cob halves; 1 zucchini (chopped); 1 tsp dried oregano; 1 juice of 1 lime; 1 dash salt and pepper; 1 whole rotisserie baked chicken from Safeway - chicken pulled apart for ingredients

tanishamaree @cook_3891325

Mexican Chicken Soup

tanishamaree @cook_3891325

Saved

Ingredients

30 mins

4 servings

2 tbspCanola Oil
3Chopped Celery
1 mediumonion (chopped)
2Garlic Cloves (minced)
1 tbspchilli powder
1 tbspground cumin
6 cupMexican chicken broth-Use the cubes (tomato flavor)
1 canGreen Chiles-Mild or Hot
15 ozHominy
4canned whole tomatoes roughly chopped
4frozen corn on cob halves
1zucchini (chopped)
1 tspdried oregano
1juice of 1 lime
1 dashsalt and pepper
1whole rotisserie baked chicken from Safeway - chicken pulled apart for ingredients

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Steps

30 mins

1

Heat the oil in a medium saucepan over medium heat. Add the onion, zucchini, celery, hominy, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, pulled chicken, corn halves, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes