Categories: Chicken, Mexican, Poultry, Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion diced
• 2 stalks celery diced or sliced on diagonal
• 2 to 3 pounds chicken breasts or tenders cut into small chunks
• 2 cloves garlic, finely diced
• 2 teaspoons chili powder
• 2 scant teaspoons oregano leaves
• 1 scant teaspoon ground cumin
• 1 can petite diced tomatoes
• 1 8 ounce can V-8 juice
• 1 box low sodium chicken broth
• 1 can whole kernel corn, drained
• 1 can hominy drained
• 1 can black beans rinsed and drained
• 1 4 ounce can chopped green chilies
• 1/4 cup fresh cilantro leaves chopped
• -
• OPTIONAL GARNISH:
• Tortilla strips, avocado slices, sour cream, chopped green onion, jalapenos...corn bread.

Directions

1. TIP: This was really thick…I added additional water and then a chicken bouillon cube.

2. Saute onion, celery, garlic and chicken in oil until onion is transparent.

3. Stir in chili powder, oregano and ground cumin into sauteed mixture.

4. Add canned tomatoes, V-8 juice and one box of reduced salt chicken broth. Simmer for about 30-45 minutes.

5. Then add corn, hominy, black beans, green chilies and cilantro.

6. NOTE: If you think it is too thick, just add some extra water and toss in a chicken bouillon cube.

7. Simmer an additional 10-15 minutes.

8. Serve with Tortilla Strips and your choice of avocado slices, sour cream, chopped green onion, jalapenos and a side of corn bread.

Email to a friend | Print this recipe | Back