Cinco De Mayo with Mexican-Style Chicken Soup

In celebration of Cinco De Mayo, I thought I would share my recipe for Mexican-Style Chicken Soup.

Festive and healthy. It's what I'm here for folks. 

• 1 Tablespoon Olive Oil
• 1 whole Large Onion
• 2 whole Garlic Cloves, Finely Chopped
• 1 whole Jalapeno, Seeded And Finely Chopped
• 2 teaspoons Chili Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1 quart Reduced Sodium Chicken Broth
• 1-½ pound Plum Tomatoes, Diced
• 1 can 4.5 Ounce Can Green Chilies
• 1 can 15 Ounce Can Hominy, Drained Or Two Cups Frozen Corn
• 2 cups Shredded, Cooked Chicken
• ⅓ cups Chopped Fresh Cilantro
• 1 whole Ripe Avocado, Peeled, Pitted And Sliced
• 1 whole Lime, Sliced, For Serving
• Salt To Taste

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 one minute more.
2. Stir in the broth, tomatoes, chilies, hominy and salt. Bring to a boil then immediately reduce heat and simmer for 20 minutes. Add the chicken, simmer 10 minute more. Stir in cilantro.
3. Ladle into individual bowls and served garnished with the avocado slices and lime wedges.

**My Side Notes

-         I followed the directions pretty closely but made a couple of changes.

o       I did not use fresh tomatoes, since they aren’t good right now and expensive and I didn’t use the 4.5 ounce can of green chilies.. Instead I used one can of diced tomatoes and a half a can of diced tomatoes with chilies.

o       I used a small bag of frozen corn. A little more than two cups, but close.

o       I boiled two chicken breasts and then shredded it myself.

 (P.S. It's one month until my birthday.) 

I also have the calorie count for this recipe if anyone needs it. 

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Labels: cooking , holidays , recipes