darice's Recipe

Chili Verde Soup

Category: Poultry

Chili Verde Soup

1 LB. Mexican Marinated, boneless, skinless chicken breast, cubed in bite size pieces or 1 lb. chicken breast meat seasoned with Montreal Steak or Chicken seasoning
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon crushed red chili flakes
1 Tablespoon olive or canola oil
28 oz can mild or medium Green Enchilada Sauce (to your hotness preference)
1 teaspoon Montreal Steak Seasoning
1 Tablespoon Oregano, crumbled
4 oz. diced green chilies
14-15 oz can diced tomatoes
14-15 oz can black beans, drained and rinsed
14-15 oz hominy (extra can be frozen for future use)
1 quart chicken stock/broth

Garnishes:
Nonfat Sour Cream
Chopped cilantro and green onions
Lime-flavored Doritos

Heat oil in Dutch oven. Add onions, garlic, and red chili flakes and sauté about five minutes until onion is glossy.

Add chicken, season with oregano and Montreal Steak Seasoning, and cook until done, about five minutes. Add green chilies and sauté for 2 minutes. Add tomatoes and sauté 2 minutes.

Stir in green enchilada sauce, chicken stock, tomatoes and black beans and hominy. Bring to a boil, and then simmer for 10 minutes.

Serve with desired garnishes.
Enjoy