Hungry Bastard

This recipe is definitely a keeper! So tasty and really only takes about 40 minutes once you have your chicken cooked and sliced! Give it a try!

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp. olive oil
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 1 (28 oz) can crushed tomatoes
• 2 (10.5 oz) cans chicken broth
• 1 1/4 c. water
• 1 can yellow sweet corn
• 1 can white hominy
• 1 (4 oz) can chopped green chiles
• 1 (15 oz) can black beans, rinsed and drained
• 1/4 c. fresh cilantro, chopped
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces.
• Crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions.

Directions:

1. In a large pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5-10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Spoon soup into serving bowls and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

This entry was posted on Friday, January 26th, 2007 at 9:18 am and is filed under Chili/Soups/Stews, Ethnic, Mexican, Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.