Chicken Posole

A Southwest Chicken Soup

Ingredients

2 chicken breasts

¾ cup chopped yellow onion (1 large)

2 tsp ground cumin

1 tsp chili powder

2 tsp cooking oil

2 14 oz cans chicken broth

1 28-oz can peeled plum tomatoes in puree, undrained, cut up

1 15-oz can hominy, drained

1 10-oz package frozen corn

2 4-oz cans diced green chile peppers

1 cup shredded Mexican cheese blend

*snipped fresh cilantro, halved grape tomatoes, sliced avocado, and/or corn tortilla chips

Instructions

1. Boil chicken or cook in crock pot for 3 hours on high. Shred/cut into cubes.

2. cook onion, cumin, chili powder in hot oil over medium heat for 4-6 minutes or until onion is tender. Add chicken, broth, undrained plum tomatoes, hominy, corn, chile peppers. Bring to boil, reduce heat. Simmer uncovered for 30 minutes, stirring occasionally.

3. Serve with ladle into bowls. Top with cheese, cilantro, grape tomatoes, sliced avocado, and/or tortilla chips.

Serves 8