Nothing warms the heart like a good soup, and this Mexican soup couldn’t be easier. I hope you get to try it and enjoy 😊. Don’t forget to tag, share, and save.
Ingredients
- 7 cups water
- 2 chicken breast
- 1/2 lb tomatillo husked and halved
- 2 poblano peppers roasted, peeled and seeded
- 1-2 jalapeños chopped
- 1 small onion quartered
- 1 cup cilantro leaves
- 1 tbs oregano
- 1 tbs avocado oil
- Salt and pepper
- 2-3 bay leaves
- 1 can 22 ounce hominy rinsed and drained
Instructions
- Toppings : shredded lettuce, sliced radishes, sour cream, lime wedges, shredded cheese and tortilla chips.
- In a large pot add 7 cups of water bring to almost boil, add 2 chicken breasts, 2-3 bay leaves, salt and pepper cover and cook until no longer pink about 25 minutes. Take out from the broth let cool ( reserve the broth that will be the base for the soup ). Shred the chicken by hand and set aside.
- In a blender add the roasted poblano peppers, tomatillos, jalapeño, quartered onion, cilantro and garlic plus 1/2 cup broth and blend until smooth.
- In a deep frying pan heat 1 tbs avocado oil add the green/verde sauce and stir. (You will notice the sauce will splatter that’s why I recommend a deep frying pan) cook the sauce stirring all the time until it turn dark green about 5 minutes.
- Add the sauce to the broth and stir add 1 tablespoon of oregano, shredded chicken and hominy and let cook on medium-low heat for about 15 minutes so the flavors can develop.
- In bowl break some tortilla chips add the soup and top with the different toppings and enjoy.