30 Mar Spicy Chicken and Chili Soup
| 1 4-oz. can green chilies w/ liquid 4 cloves garlic (1 sliced, 3 minced) 2 lbs. boneless/skinless chicken breasts 6 c. chicken broth 1 lg. yellow onion, finely chopped 2 tsp. ground cumin |
1 bay leaf 1/2 tsp dried thyme, crumbled 1/4 tsp. salt 1 15.5-oz. can hominy w/ liquid 1/4 C. fresh minced cilantro Garnish: crushed tortilla chips, cubed avocado, thinly sliced scallions |
| In a food processor, purée green chilies w/ their liquid and sliced garlic. In a 4-quart Dutch oven, add chicken breasts, stock, onion, cumin, bay leaf, thyme, minced garlic and salt. Set over moderately high heat; when stock comes to a boil, reduce heat to maintain a gentle bubble, cover and simmer for 15 minutes. Remove chicken breasts and when cool enough to handle, cut into bite-size pieces. Set aside. Add hominy w/ liquid and chili mixture to Dutch oven and bring to a boil over moderate heat. Reduce heat to low and simmer, uncovered, for 15 minutes. Return chicken to Dutch oven and adjust salt to taste. Simmer, uncovered, for 3 to 5 minutes or until chicken is heated through. Remove bay leaf and stir in minced cilantro. Ladle soup into bowls and garnish as desired. | |