Ingredients
1tbspextra virgin olive oil
1lbchicken breasts,boneless skinles
2tspground cumin
2tspchili powder
1cupsalsa verde
3cupchicken stock
14½ozhominy,drained, rinsed
11ozcorn,drained
¾cupcilantro,chopped
2scallions,finely sliced
cheddar cheese,grated
avocado,cubed
sour cream
salt and pepper,to taste
Preparation
Heat the oil in a skillet over medium-high heat. Add the marinated chicken to hot oil.
Season both sides with cumin, chili powder, and salt and pepper. Sear for 4 to 5 minutes. Repeat to both sides of the chicken until cooked through.
Set aside and let cool for about 5 minutes, then cube.
In a large pot, heat up the salsa verde. Add the chicken stock and bring to a simmer. Add the corn, hominy, and chicken. Let simmer for 5 to 10 minutes.
Add the cilantro and scallions. Simmer for another 2 minutes.
Garnish soup with avocado, cheese, a dollop of sour cream, and more cilantro.
Serve immediately and enjoy.
