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.
do not skip the chips! they complete this soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2465g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 133 (12%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 519.7mg||160 %|
|Sodium 6174.4mg||213 %|
|Potassium 3276.1mg||86 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 22.3g|
|Protein 218.8g||313 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1155
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