Ingredients
1½tbspolive oil
1¼cupsyellow onion,chopped
1-5jalapenos,seeded and minced, to taste
1tbspgarlic,minced
1½tspchili powder,or more to taste
1tspground cumin
6cupslow-sodium chicken broth
14½oztomatoes,petite diced
salt and freshly ground black pepper,to taste
2½cupsrotisserie chicken or left over chicken,cooked shredded
29ozMexican style hominy,drained and rinsed
¼cupcilantro,chopped
1tbspfresh lime juice
½small cabbage,chopped, cut into pieces about ¾-inch
¾cupmonterey jack or cheddar cheese,shredded
6tbspsour cream
1avocado,diced
4oztortilla chips
Preparation
Heat olive oil in a large pot over medium-high heat. Add onion and sauté for about 5 minutes then add jalapeños, garlic, chili powder, and cumin, then saute for about 1 minute longer.
Pour in chicken broth and tomatoes. Season with salt and pepper to taste.
Bring mixture to a boil then reduce to medium-low. Cover and simmer for about 10 minutes until onions are soft.
Stir in chicken and hominy and heat through for about 1 to 2 minutes. Stir in cilantro and lime juice.
To serve, place a handful of chopped cabbage in a serving bowl. Ladle soup over cabbage, top with grated cheese, diced avocados, and sour cream. Serve warm with tortilla chips.
