Spicey Chicken Soup

3 bonelss skinless chicken breast, boild
4- 14.5 oz. cans low sodium, fat free chicken broth
2 - 4 oz., cans mild green chiles, diced
2 -15.5 oz., cans hominy
1 - 28oz., can diced tomatoes
1 - 28 oz., can green enchilada sauce, medium
1 cup onions, diced
1 T. chopped garlic
1 T low sodium soup base
1/4 cup flour
1 tsp ground cumin
1 tsp ground sage
1 tsp ground thyme
1 T oregano
1 T cilantro
1 T olive oil
Ground black pepper to taste

Boil chicken breast, cool and shred
Cook onion and garlic in 1T olive oil until browned
Drain and rinse the hominy and diced tomatoes, add to onions
Add, chicken, chiles, enchilada sauce , cumin, oregano and all but 1/2 cup of broth. cook over medium heat until starts to boil.
In shaker jar add the remaining 1/2 cup broth, soup base, flour, sage and thyme, shake and add to hot soup, stir and reduce heat. Cover and cook on low for about an hour.

serving size 1 1/2 cups,
servings per recipe about 10

Optional: Serve in bowl with 1 T. Fat Free sour cream and 6 crushed tortilla chips

Number of Servings: 10

Recipe submitted by SparkPeople user DCREASE.