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!

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1In 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.
2While 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.
3Remove chicken from pot, set aside to cool so you can cut up breasts or bone your whole chicken. Skim grease off top.
4Put chicken back into the broth, add green chile sauce,and hominy (drained and rinsed)
Bring to a boil and now it's DONE!
5Scoop 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