Shelly's Recipe

MEXICAN CHICKEN SOUP

Category: Soups

2 tbsp canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tbsp chili powder
(1/4 - 1/2 tsp chipotle chili powder)
1 tsp ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-oz) can posole (hominy), drained (or frozen corn kernels)
1 (15 1/2 oz) can black beans, rinsed and drained (my addition)
4 canned whole peeled tomatoes, roughly chopped
1 tsp dried oregano
1 cup (or more) cooked skinless shredded chicken breast (about 4 oz)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes.

Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.

Add the green chiles, posole, beans, tomatoes, and oregano and cook for another 5 minutes.

Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.