Chicken and Hominy Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Boneless, Skinless Chicken Breast, 2 halves, roated and shredded.2 cups Hominy1 cup onions, chopped6 cups chicken broth, I use Better than Boullion1 tsp Olive oilVerde Salsa:4 Medium Tomatillos, remove husk, rinse and cut into 4's1 Jalepeno, remove seeds if wanted1 clove garlic, remove skin and press4 TBS Cilantro or more/less if desired, 2 TBS Vegetable Oil1/2 cup lime juice
Roast your Chicken Breasts, salt and pepper to season.( I roast mine in the oven, in a bread pan covered right over the chicken with foil on 300 for about 40 minutes, turning over half way.
Shred the chicken once it is cooled.
Saute chopped onion in the olive oil in an XL skillet or soup pot.
To make the Verde Salsa:
In a food processor combine, tomatillos, jalapeno, garlic, cilantro, vegetable oil, lime juice and salt and pepper to taste. Puree until semi-smooth.
Once the onions are al dente, add the chicken broth, the verde salsa, cook for about 5 minutes on medium heat. Add the chicken and hominy just until warmed through.
Makes about 8 (2 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user THEREDSTROKES.
Shred the chicken once it is cooled.
Saute chopped onion in the olive oil in an XL skillet or soup pot.
To make the Verde Salsa:
In a food processor combine, tomatillos, jalapeno, garlic, cilantro, vegetable oil, lime juice and salt and pepper to taste. Puree until semi-smooth.
Once the onions are al dente, add the chicken broth, the verde salsa, cook for about 5 minutes on medium heat. Add the chicken and hominy just until warmed through.
Makes about 8 (2 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user THEREDSTROKES.
Nutritional Info Amount Per Serving
- Calories: 122.0
- Total Fat: 5.3 g
- Cholesterol: 17.0 mg
- Sodium: 479.8 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.8 g
- Protein: 8.4 g
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