My mother in law is a wonderful cook. She's the kind of cook that just knows how much of every ingredient to include. She makes the most wonderful Spanish rice and her most requested dish is Tacos Margarita! Yum!
When we told her about this soup she wanted the recipe, so...here it is!
- 1 pound skinless, boneless chicken breasts, diced
- 1 teaspoon dried thyme
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 1 large white onion, diced
- 1 jalapeno pepper, chopped (remove seeds for less heat)
- 2 cloves garlic, minced
- 3 6-ounce cans whole green chiles, drained
- 1 cup fresh cilantro
- 4 cups low-fat, low-sodium chicken broth
- 2 15-ounce cans hominy, drained
- Sliced avocado and radishes and/or baked corn chips, for garnish (optional)
Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth.
Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
This soup actually tastes better a couple days after you make it - all the flavors meld together!
If you love soup, you need to check out Sweet Bee Cottage (this is a shameless plug for my cousin). Over at the Cottage they have made some fabulous soups - made my mouth water just reading about it!
Thanks for stopping by today! Tell me, are you making anything delicious for the cold weather?