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monterey jack cheese ; shredded
2 teaspoons chili powder
1/2 pound chicken ; boneless breast. cooked, cut into bite size pieces
3 cloves garlic ; minced
1 tablespoon olive oil
1 onions ; chopped
20 ounces tomatoes ; crushed
10 1/2 ounces chicken broth
15 ounces black beans ; drained
1 teaspoon oregano ; dried
4 ounces chili pepper ; green, chopped
1/4 cup cilantro ; fresh, chopped
1 cup corn ; kernels, cooked
1 cup hominy
1 1/4 cups water
tortilla chips ; crushed
green onions ; chopped
Submitted by smith
Flavorful and very filling, but also quick to make!
Cal: 298 Fat: 5g Carbs: 46g Protein: 20g Fiber: 10g
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Heat oil over medium heat in a large pot. Saute garlic and onion until soft. Add oregano, chili powder, broth, water, and tomotoes. Bring to a boil and simmer for 5 minutes. Stir in chiles, hominy, cilantro, beans, chicken and corn. Simmer an additional 10 minutes. Spoon soup into serving bowls. Top with cheese, green onions and crushed tortilla chips. Serves 8.
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