verde chicken enchilada soup with hominy

Name: Verde Chicken Enchilada Soup with Hominy
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 1/2 pound(s) boneless chicken breasts or thighs; 2 can(s) green enchilada sauce, 10 oz cans; 2 cup(s) water; 1 tablespoon(s) chicken bullion; 1 teaspoon(s) oregano, dried; 1/2 cup(s) fresh cilantro, chopped; 1 can(s) mexican style hominy, drained rinsed, 25 oz can; 1/2 cup(s) cream; 8 ounce(s) shredded colby jack cheese; optional toppings - finely shredded cabbage, lime, tortilla chips, a swirl of crema or shredded or crumbled cheese

13 Pinches 1 Photo

Pamela Rappaport

The Villages, FL

Updated on Dec 23, 2023

This is a mash up of two of my favorite Mexican inspired soups, green chicken enchilada soup and pozole.

Rate

prep time 20 Min

cook time 1 Hr 30 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 1/2 pounds boneless chicken breasts or thighs
2 cans green enchilada sauce, 10 oz cans
2 cups water
1 tablespoon chicken bullion
1 teaspoon oregano, dried
1/2 cup fresh cilantro, chopped
1 can mexican style hominy, drained rinsed, 25 oz can
1/2 cup cream
8 ounces shredded colby jack cheese
optional toppings - finely shredded cabbage, lime, tortilla chips, a swirl of crema or shredded or crumbled cheese

How To Make verde chicken enchilada soup with hominy

Step 1

Place chicken, enchilada sauce, water, bullion, oregano and cilantro in large saucepan. Bring to boil and reduce to low simmer.

Step 2

Cook 1 hour then add the drained hominy. Continue cooking for 30 more minutes.
Step 3

Chicken should be tender enough to shred. Shred and put back into pot.
Step 4

Add the cream and cheese. Stir until melted and heated.
Step 5

Serve as is or top with topping of choice
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes