Green Chile and Chicken Soup

Linda Heitzelman

By
@my3boysCrazymom

SUPER EASY AND CRAZY DELICIOUS! Bet prepared to make a large pot full, you will need it!


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Rating:

Comments:

Serves:

10

Prep:

30 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

1 1/2 gal
water
1
whole chicken or 3lbs chicken breasts
1 1/2 can(s)
42 oz las palmas green chile enchilada sauce
1 can(s)
6lbs 9oz mexican style hominy
2 Tbsp
chicken bouillon
3 bunch
gr. onions, chopped
2 bunch
cilantro, fresh, 1 chopped
1 medium
green cabbage, shredded
1 small
red cabbage, shredded
1
lemon
2 pinch
salt
2 can(s)
3.8 oz sliced olives
2 c
medium cheddar cheese, shredded
1
dollop sour cream or greek yorgurt

Directions Step-By-Step

1
In a large stalk pot fill with water add chicken, 1 bunch cilantro, 1 bunch gr. onion and bouillon. Bring to a boil, lower heat to med. Cook for 45 minutes.
2
While that's cooking,open your can of olives, chop remaining cilantro, onions, shred cheese and cabbages. Separate for toppings, EXCEPT your cabbages! Combine together in a large bowl your red and green cabbage. Squeeze 1 lemon and 2 pinches of salt over them and mix.
3
Remove chicken from pot, set aside to cool so you can cut up breasts or bone your whole chicken. Skim grease off top.
4
Put chicken back into the broth, add green chile sauce,and hominy (drained and rinsed)
Bring to a boil and now it's DONE!
5
Scoop desired amount of soup into individual bowls, add any or ALL garnishes. Spice it up with your favorite hot sauce and slap on a dollop! ENJOY!
*ALL GARNISHES ARE OPTIONAL! TASTES GREAT FRESH OUT OF THE POT!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy