This is a traditional Mexican soup, but usually made with Pork.
- 6 boneless skinless chicken breast
- 1 Yellow Onion
- 6 cloves of garlic
- 1 t Knorr Chicken Bouillon
- 1 T Balsamic Vinegar
- 1 T Cumin
- 1 T Ancho Chili Pepper ( I use Penzey Spices but McCormick’s Has One)
- 1 t Chipotle Ground Red Pepper (I use Penzey Spices but McCormicks’s Has One)
- 2 Bay Leaves
- 4 Dried Ancho Peppers (optional)
- 4 Dried Chipotle Pepper (optional)
- 6-8 Cans of RoTel Tomatoes - I usually get 2 Original, 2 Chunky and 2 Hot
- 4 Cans of Yellow Hominy
- 1 7oz can of Tomato Sauce
TOPPINGS: Sour Cream in case it is too hot!
Sauté onion, garlic in 1-3 tablespoon of olive oil in the bottom of stock pan. Add water – fill the pan to half full and add chicken. Make sure the chicken is covered by liquid. Add Chicken Bouillon and Balsamic Vinegar , Bay Leaves and all dried spices.
Bring to a boil and cook chicken until it is done. I usually bring it to a boil and turn down to medium of 30 minutes. If you turn it down to simmer after 30 minutes and let it go for a few hours it will be very tender but this is not necessary. Make sure to keep water on the chicken.
Take the chicken out and cut into small pieces. Return to the stock after cutting...
Add Ro-Tel Tomatoes , Tomato Sauce and Hominy. Bring to a boil and let simmer for 30 minutes
OPTIONAL: If you want a deep rich soup base, take the dried Ancho and Chipotle Pepper and cut them to get the seeds out. Wash them well and put them in a small sauce pan. Bring to a boil and then turn off and let sit for 10 minutes. Scoop the peppers out and put in a blender. Use enough of the pepper water to blend up a watery paste. Dump this in the soup.