Category:
Method:Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 large bell pepper, diced (I used about 5 mini red, yellow and orange sweet peppers)
- 1 jalapeno, diced (take out seeds for less heat!)
- 2 lbs chicken breasts (I used 3 large chicken breasts)
- 2 15 oz cans fire roasted diced tomatoes
- 2 15 oz cans black beans, drained (I use Bush’s Black Beans)
- 1 15 oz can hominy, drained
- 1 cup frozen corn
- 1 carton chicken broth (4 cups)
- 1 can of water (I like to use the tomato cans to get all the leftover flavor)
- 1 tablespoon cumin
- 1 tablespoon oregano
- salt and pepper to taste
- Toppings:
- shredded cheese
- plain Greek yogurt or sour cream
- chopped green onion
- fresh cilantro
- diced avocado
- tortilla chips
- rice
Instructions
- In a large soup pot, heat 2 tablespoons olive oil over medium-high heat and add onions, garlic and peppers. Season with a pinch of salt and pepper. Saute for a couple of minutes until the veggies start to soften.
- Add whole chicken breasts, tomatoes, beans, hominy, corn, chicken broth, water and spices to your pot and bring to a low boil. Reduce to low heat and let simmer for about 30 minutes until chicken breasts are cooked through (test by splitting with two forks).
- Once chicken is cooked through, carefully pull chicken breasts out onto a large plate or cutting board. Using two forks, shred the chicken into small pieces and place back into the soup (you can also do this in the pot, that’s what I do).
- Cook soup for another 15 minutes. Taste for salt and pepper and adjust.
- Serve with the toppings of your choice!