Green Chili Chicken Soup
Ingredients
1 pound boneless, skinless chicken thighs
1/2 of a red onion, diced
4 garlic cloves, minced
1 jalapeños, seeds removed, diced (optional for spice)
1 – 16 ounce jar of salsa verde (green salsa)
2- 4 ounce diced green chiles
1 – 15 ounce can of fire roasted tomatoes, drained
1 – 15 ounce can of hominy
1 cup of corn {you can use frozen or canned}
2 teaspoons chili powder (try to use green chili powder)
2 teaspoons cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups of chicken broth
1/2 of a lime, juiced
Garnishes: cilantro, avocado, green onion, sour cream, cheese, diced red onion
Directions
If you want to develop the flavors of the spices then you will want to start by heating a skillet over medium heat. Add 2 Tablespoons of olive oil. Add the onion and garlic and saute for 1 to 2 minutes. Add the chili powder, cumin, oregano, cayenne pepper, salt and pepper.
Continue to saute to allow the spices to bloom, about 4-5 minutes.
Add the spices and onion mixture to the slow cooker. Add the remaining ingredients including the chicken and make sure to give it a good stir.
Set the crockpot on low for approximately 5-6 hours or high for 3 hours.
Pull the chicken out and shred it with two forks. Return the chicken to the soup and stir. Add the lime juice.
Serve warm with garnishes like avocado, cilantro, red onion, cheese, sour cream and diced onion.
