- 1 package chicken breast (slice in thin slices)
- 1 32 oz chicken broth
- 2 cans cannellini beans (drained, rinsed)
- 1 can golden hominy (drained, rinsed)
- 2 cans cream of onion soup
- 1 cup white corn (frozen or canned)
- 2 cups diced celery
- 2 cups diced white onion
- 3 tablespoons minced garlic
- 2 poblano pepper (roasted and diced)
- 2 serrano or jalapeno peppers (sliced, deseeded if you want to decrease the heat)
- 1 tablespoon cumin
- 1\2 tablespoon chipolte chili pepper
- 1\2 table spoon coriander or roasted coriander
Topping ideas: jack cheese, cilantro, sour cream, cornbread croutons, diced avocado
Saute onions, celery and garlic in a little olive oil over medium heat. Allow onions to become opaque. Add in your peppers (both kinds), cumin, chipolte chili powder, and coriander. Cook for a couple of minutes, stirring.
Add your sliced chicken and continue to cook over medium until the chicken loses it’s ‘pink’.
Add in all your liquids (broth and cream of onion soup) and your corn/hominy/beans. Simmer for at least 30 minutes. I prefer one hour or more.
Top with a dollop of sour cream, shredded jack cheese and diced cilantro.