Chicken Posole

Mmm...the joys of a good chicken posole.  This one is delicious!  I'm going to be blunt and say it might be my best soup I've ever made.  Thank you to Cooking Classy for this fabulous recipe and recipe tips.  I definitely will be using fresh tomatoes for every soup recipe in the future.  I hope you enjoy!

Ingredients:

2 lbs boneless, skinless chicken breasts, grilled and shredded*

1.25 lb Roma tomatoes (about 5)

1/2 large yellow onion

2 green onions

3 cloves garlic

1-5 jalapenos, to taste**

1/3 cup cilantro 

6 cups chicken broth (you can add an additional 2 cups if desired)

1 Tbsp chili powder

1 1/2 tsp sugar

1 tsp cumin

Salt and freshly ground black pepper, to taste

1 (29 oz) can Mexican Style hominy (don't drain)

Serve with:

lime wedges

shredded Monterrey or Cheddar cheese

sour cream

chopped fresh cilantro, for garnish (optional)

diced avocados

tortilla chips

Directions:

Dice tomtatoes, yellow onion, green onions, garlic and jalepenos into chunks then toss into food processor along with 1/3 cup cilantro. Pulse until everything is chopped into very small pieces (you may need to do this in batches depending on how much your food processor can fit, alternately you can chop these all up by hand). Pour mixture into a large saucepan, add in chicken broth, chili powder, sugar, cumin, salt and pepper. Bring mixture just to a boil then reduce heat and simmer 30 minutes (or up to 1 hour). Add in hominy and grilled, shredded chicken and cook a few minutes until heated through.  Top with grated cheese, diced avocados, sour cream, optional cilantro and serve warm with tortilla chips.