Chili Verde Soup

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 Avocado
  • 3/4 cup Cilantro
  • 1 (11 oz can Corn
  • 1 (14.5 oz can Hominy
  • 2 Scallions

• Canned Goods

  • 3 cups Chicken stock

• Condiments

  • 1 cup Salsa verde

• Baking & Spices

  • 2 tsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 1 Cheddar cheese, grated
  • 1 Sour cream

Found on lilluna.com

Ingredients

• 1 TB extra-virgin olive oil
• 1 pound boneless, skinless chicken breasts (we like to marinate hours in Italian dressing for at least half a day)
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 cup salsa verde
• 3 cups chicken stock
• 1 (14.5 oz) can hominy, drained and rinsed
• 1 (11 oz) can corn, drained
• ¾ cup chopped cilantro
• 2 scallions, finely sliced
• grated cheddar cheese
• cubed avocado
• sour cream
• salt and pepper, to taste

Directions

• Heat oil in skillet over medium-high heat. Add marinaded chicken to hot oil. Season both sides with cumin, chili powder and salt and pepper. Sear for 4-5 minute. Repeat to both sides of the chicken until cooked through. Set aside and let cool for about 5 minutes, then use two forks to shred.
• In a large pot, heat up your salsa verde. Add chicken stock and bring to a simmer. Add your corn, hominy and chicken. Let simmer 5-10 minutes. Add the cilantro and scallions. Simmer another two minutes.
• Just before serving, garnish soup with avocado, cheese, a dollop of sour cream, and more cilantro.