Serves 4 people
Ingredients:
Chicken thighs (3)
Chicken bouillon
Yellow onion diced (1)
Minced garlic (3 fat cloves ish)
6 large tomatoes roughly chopped
2 cans black beans
2 25oz cans of hominy
bottle of salsa verde (La Victoria brand)
Toppings:
Thinly sliced green cabbage
shredded cheese
sour cream
tortilla chips
Directions: Put chicken thighs in the bottom of a soup pot, cover with water and add some bullion. Add tomatoes, drained black beans, drained hominy, and whole bottle of salsa verde. Season soup with pepper, oregano, cumin, and red chile powder. Don't salt, since bullion is quite salty.
Meanwhile, sauté onion and garlic in a pan. Once chicken has been boiled for about 15 minutes, take out the chicken pieces, shred finely (don't be lazy PK this is important) and add back to soup. Let the soup boil a little more until it's thick ish. Meanwhile, finely chop the cabbage into thin shreds and sauté until a bit soft and brown.
Top soup with cabbage, shredded cheese, sour cream, and tortilla chips. Add fresh pepper on top.
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