Here's what you'll need...
1 1/2 lbs boneless skinless chicken breast
2 tablespoons olive oil
1 large red onion, diced
1 jalapeno pepper, diced
1 green pepper, diced
2 garlic cloves, minced
2 1/2 teaspoons chili powder
2 1/2 teaspoons cumin
2 tsp salt
7 cups chicken broth
4 oz can of green chilies
20 oz can of black beans, drained and rinsed
16 oz can of hominy
juice of 1 lime
14 oz can of diced fire roasted tomatoes
2 flour tortillas
avocado and cilantro for garnish
Here's what to do...
Heat oven to 375 degrees. Salt and pepper chicken breast on a baking sheet and bake until cooked through (about 30 minutes).
Heat olive oil over medium heat in large soup pot. Add onion, jalapeno and green pepper to pot. Salt with 1/2 teaspoon of salt. Cook for about 5 minutes, stirring occasionally, until onion is transparent and peppers have softened. Add garlic and cook for addition 2-3 minutes.
Add chili powder, cumin and remaining salt and stir to coat the vegetables. Add in chicken broth and remaining ingredients through diced tomatoes. Bring soup to a simmer and cook for about 20 minutes.
While soup is cooking, shred chicken using the prongs of two forks.
Increase oven temperature to 400 degrees. Put tortilla strips on baking sheet and spray with cooking spray. Bake until strips brown (about 10 minutes)
Add chicken to soup and serve. Garnish with tortilla strips, chopped cilantro and avocado. You may also add shredded cheese (optional).
I could definitely go for a bowl of this for lunch every single day. So comforting.