Chilis Southwest Chicken Soup

Summary Not available

  • 1 chicken breast
  • 1 teaspoon minced garlic
  • 1 cup white onion
  • 1/2 cup chopped celery
  • 2 vegetable oil
  • 1 tomato paste
  • 1 chicken stock
  • 1 teaspoon sauce
  • 1 cup white hominy
  • 4 ounces green chilies (diced)
  • 1 cup diced tomatoes
  • 1 teaspoon lime juice
  • tortilla strips
  • cheese

  1. Place 1 tablespoon of vegetable oil in a large pot

  2. Season chicken breast with salt

  3. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side

  4. (The chicken should be fully cooked)

  5. Remove chicken from the pot, and when cool to the touch, shred the chicken

  6. Place one tablespoon of vegetable oil to the same pot where the chicken was cooked

  7. Saute garlic and onion until the onion is translucent

  8. Add celery and cook for 2 to 3 minutes more

  9. Add tomato paste, and stir well

  10. Saute for about 1 minute stirring constantly, add chicken stock

  11. Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken

  12. Cook until the soup has heated through

  13. Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro

  14. If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp

  15. Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired

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