Cobble Creek Kitchen

8 cups Fat-free chicken broth
1 onion, finely chopped
2lb chicken breast
2 pkg Knorr Roasted Chicken Gravy Mix ( you can buy the Knorr brand at Harmon's)
3 - 7 ounce cans mild diced green chili's
6 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 cup tsp ground cumin
2 jalapeno peppers, seeded and chopped
1 - 28oz can white hominy, drained
8 - 6 inch flour tortillas
1 tomato
1/2 cup fat-free sour cream

In a large pot combine onions, chicken broth, and chicken breasts.  Heat to boiling over high heat.  Then reduce heat to low and simmer until the chicken is no longer pink in the center, about 20 minutes.  Remove chicken from the broth and set aside to cool.

Use a whisk to blend gravy mix into the broth.  Add chili's, garlic, cilantro, cumin, jalapenos, and hominy.  Bring to a boil over medium-high heat; then reduce heat to low.

Shred the cooked chicken and add it back into the broth. Cover and simmer for 40 minutes.

Serve with sour cream, diced tomatoes and a warm tortilla for dipping!

PS...I usually chop the cilantro and peppers in my food processor so they are very finely chopped!  Enjoy! 

Submitted by: Melony Pulley

Categories: Melony Pulley , Soups