I love this soup. It’s healthy and satisfying with the right balance of flavors. My family likes to dress up their soup with fresh tomatoes, avocado, tortilla chips, all liberally sprinkled with cheese. Yum!
2 boxes of 32 oz chicken broth
1 package of 5 or 6 boneless skinless chicken thighs or 3 or 4 chicken breasts
1 yellow onion (chopped)
1 small bunch celery
1 large carrots (cut into rounds) or 1/2 of a 16 oz package baby carrots
1 4oz can of small can green chiles
1 29 oz can hominy
1 14.5 oz can diced tomatoes
2 fresh tomatoes (any kind)
2 15 oz cans of whole kernel corn or 2 or 3 ears fresh corn (cut corn off of the cob)
1 can kidney beans
1 package of shredded Mexican cheese
Cavender’s Greek Seasoning
Old Bay Seasoning
fresh ground pepper
1. Chop up the onion (doesn’t need to be fine) and the celery. Cut up the chicken into small pieces. Saute the onions and celery first until the onions are translucent. Add in the chicken and cook the chicken, onions, and celery on medium heat in a medium sized pan or a wok.
2. Take out a large soup pot and put the heat on medium high. Pour the 32 oz boxes of chicken broth into a large soup pot.