This actually comes from a Pampered Chef cook book, but I've adapted it a little.
Easy rating:**easier than pie-***easy
Prep Time: 20 minutes depending
Cook Time: 30 minutes
Categories: Chili, Soup, Dinner, Lunch
Ingredients:
Garlic Salt to taste
1 can (29oz) white hominy
2 cups chicken broth
1 cup of water
1 can (10oz)mild green enchilada sauce (or hotter variety if you like)
1 tsp oregano (the recipe says Mexican oregano)
2 cups of diced cooked chicken (rotisserie chicken would work great)
1 cup thinly sliced cabbage
chopped fresh cilantro
limes
Directions:
I usually just boil a few chicken breasts with some garlic salt. After they are cooked I chop the chicken and reduce the water to about 3 cups. I add in enough bullion to make 2 cups of broth. Then I add in the hominy, enchilada sauce,oregano, and just a little bit more garlic salt. Simmer the soup for about 30min. Serve soup with fresh cabbage, cilantro, and lime juice.
For a picture click here.
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