Thursday, May 19, 2011

Salsa Chicken Soup

When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs

Leftover chicken and some salsa were the inspiration for this soup. Sometimes I even surprise myself with how tasty an idea turns out! All the fresh vegetables makes this really good and good for you!


2 tablespoons vegetable oil
1 medium onion, diced
2 cloves minced garlic
4 cups chicken broth
2 cups of water
½ cup salsa
1 (29-ounce) can hominy, drained
2 cups cooked chicken, chopped
1 cup roughly chopped fresh cilantro leaves
1 avocado, pitted, diced
Coarsely shredded cabbage
Tomato, diced
1 Lime

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for another minute. Pour the chicken broth, water and salsa into the pot and bring to a boil. Add the cilantro, hominy and chopped chicken. Simmer for 20 to 25 minutes. Loosely fill a serving bowl with shredded cabbage. Ladle soup over cabbage and garnish with chopped cilantro, diced avocado and tomato pieces. Squeeze fresh lime juice over all.

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