This hearty Mexican-inspired soup is warm and satisfying after a day in the wintery outdoors.
- 3 boneless, skinless chicken breasts (about 24 oz.)
- 2 (15.5 oz.) cans white hominy, drained and rinsed
- 1 (7 oz.) can diced green chiles
- 1 poblano (or red bell) pepper, seeded and diced
- 1 jalapeño pepper, seeded and diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 4 cups chicken stock
- 2 medium tomatillos, diced
- 1⁄2 cup chopped fresh cilantro
- 2 Tbsp freshly squeezed lime juice
- Salt and pepper to taste
Radishes, thinly sliced
Shredded Cotija (or crumbled Feta) cheese
- Place the chicken, hominy, chiles, poblano and jalapeño peppers garlic, cumin and salt and pepper into a 5 – 6 qt. slow cooker.
- Pour chicken stock into the slow cooker. Stir to combine.
- Cover and cook on LOW setting until chicken is tender, 6 – 8 hours.
- Remove chicken from slow cooker; shred using two forks. Return chicken to slow cooker.
- Stir in tomatillos, cilantro and lime juice. Season with salt and pepper.
- Ladle into serving bowls: add desired toppings.