Chicken Pozole Soup

Ingredients

• 1 1/2 Tbsp olive oil
• 1 medium yellow onion, )
• 1-5 jalapeños ,
• 3 garlic cloves, )
• 1 1/2 tsp chili powder,
• 1 tsp ground cumin
• 6 cups low-sodium chicken broth
• 1 can petite diced tomatoes
• Salt and freshly ground black pepper,
• 2 1/2 cups shredded cooked rotisserie chicken )
• 1 can Mexican Style hominy,
• 1/4 cup chopped cilantro
• 1 Tbsp fresh lime juice
• 1/2 small cabbage, )
• 3/4 cup shredded monterey jack or cheddar cheese
• 6 Tbsp sour cream
• 1 avocado,
• 4 oz tortilla chips

Directions

1. Warm the olive oil in a large pot set over medium-high heat. Add the onion and cook, stirring now and then, for 5 minutes. Stir in the jalapeños, garlic, chili powder, and cumin, and cook for 1 minute more.
2. Add the chicken broth and tomatoes, then season with salt and pepper to taste. Bring the pot to a boil, lower the heat to medium-low, cover it, and let the soup simmer until the onions are tender, about 10 minutes.
3. Mix in the chicken and hominy, and cook just until everything is hot, about 1 – 2 minutes. Stir in the cilantro and lime juice.
4. For serving, add a handful of chopped cabbage to each bowl, then ladle the hot soup over it. Finish with the grated cheese, diced avocado, and sour cream, and serve warm with tortilla chips.