Tex-Mex Chicken Soup
Wine Recommendation
Stella Rosa Pineapple White Wine
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 Tbsp olive oil
- 1 (32-oz) carton chicken broth
- 2 (15-oz) cans hominy, rinsed and drained
- 1 (14.5-oz) can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp ground cumin
- 2 tsp ground ancho chile pepper
- ¼ cup chopped fresh cilantro
- 2 avocados, diced
- 2 limes, cut into wedges
Instructions
- Cut chicken into 1-inch pieces and season with salt and pepper, if desired. Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes or until browned; place in a large heat-proof bowl.
- Add broth, hominy, tomatoes, onion, garlic, cumin, and chile pepper. Cover and refrigerate up to 3 days. Transfer mixture to a 5- to 7-quart slow cooker. Cover and cook on LOW 8 to 10 hours or until hot and bubbly. Stir in cilantro.
- Top each serving with avocado, and serve with lime wedges. Garnish with fresh cilantro leaves, if on hand.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
453
|
453
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 39 | 39 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 1032 | 1032 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
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