Ingredients
1lbchicken breast,boneless and skinless
1tspgarlic,minced
1cupwhite onion,chopped
½cupcelery,chopped
2tbspvegetable oil
1tbsptomato paste
4cupschicken stock
1tspchipotle peppers,in adobo sauce, add more if desired
1cupwhite hominy
4ozgreen chilies,diced
1cuptomatoes,diced
1tsplime juice
1tbspcilantro,chopped, plus more for garnish
corn tortilla strips,fried, for garnish
cheese,grated, for garnish, optional
Preparation
Place 1 tablespoon of vegetable oil in a large pot. Season chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side. The chicken should be fully cooked.
Remove chicken from the pot, and when cool to the touch, shred the chicken.
Place remaining vegetable oil to the same pot where the chicken was cooked. Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more.
Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
Add lime juice and chopped cilantro.
Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.
Serve and enjoy.
