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Mexican Chicken Soup

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Ingredients Edit

  1. 2 tablespoons canola oil
  2. 2 medium onions, chopped
  3. 2 stalks celery, chopped
  4. 3 cloves garlic, minced
  5. 1 tablespoon chili powder
  6. 1 teaspoon ground cumin
  7. 8 cups canned low sodium chicken broth
  8. 4 ounces canned green chilies
  9. 2 (15 1/2 ounce) cans posole, drained (mix yellow and white)
  10. 1 (15 ounce) can whole canned tomatoes, roughly chopped
  11. 1 teaspoon dried oregano
  12. 1 lb boneless skinless Chicken thighs
  13. 1/4 cup chopped fresh cilantro leaves
  14. 1 lime, juice of
  15. kosher salt
  16. fresh ground black pepper

Directions Edit

1. Heat the oil in a medium saucepan over medium heat.

2. Brown Chicken and cut into small pieces.

3. Add to crockpot.

4. Saute Onion, celery, and garlic until soft.

5. Add to crockpot.

6. Add broth, chili powder, and cumin.

7. Add the green chiles, tomatoes, and oregano.

8. Cook on'low' for 4 hours.

9. Add hominy 30 minutes before serving.

10. Add cilantro leaves, and lime juice just before serving.

11. Season, to taste, with salt and pepper.

12. Serve hot.

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