Green Chicken Soup
a twist on traditional, the cumin and cilantro make this soup different from your momma's chicken soup.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1/4 teaspoon salt
- 6 cups chicken broth
- 4 cloves garlic minced
- 1/2 teaspoon thyme
- 1 whole onion minced
- 1 whole bay leaf
- 2 pounds chicken breast (i use boneless, skinless)
- 2 teaspoon cumin
- 1 can green chillies (4 oz can, i think)
- 1 16 ounce can hominy
- 1/4 cup cilantro chopped
- avocado cubes, scallions, tortilla chips for garnish
- Carbohydrate 26.749775 g
- Cholesterol 519.68 mg
- Fat 14.8102875 g
- Fiber 4.40155003452301 g
- Protein 218.7689175 g
- Saturated Fat 3.1262525 g
- Serving Size 1 1 Serving (2465g)
- Sodium 6174.43275 mg
- Sugar 22.348224965477 g
- Trans Fat 5.535282 g
- Calories 1155 calories
In a large stock pot, over med-high heat, boil chicken, onion, cumin, thyme, bay leaf, garlic and salt. Reduce heat and simmer for 15 minutes. Remove the breasts, dice. To the liquid add chilies and hominy. Return to boil and simmer 15 minutes, uncovered. Return Chicken to the pot, simmer uncovered for 3 to 5 minutes. Remove from heat, add cilantro. Serve with avocado, scallions and/or tortilla chips.
