Wednesday, December 3, 2008

Mexi-Chicken Soup

  • I fell in love with this soup last night. I only wish I had taken a photo, sorry.

  • 1 32-oz. box reduced-sodium chicken broth
  • 1 15-oz. can black beans, rinsed and drained
  • 1 15-oz. can golden hominy, rinsed and drained
  • 1 cup bottled salsa
  • 1 green sweet pepper, cut in strips
  • 1 4-oz. can diced green chiles
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 2-1/2 cups chopped cooked chicken
  • Snipped fresh herbs (optional)


1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.

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