Yum!
2 32 oz chicken broth
2 15.5 oz cans hominy
2 14.5 oz cans fireroasted diced tomatoes, undrained
1 can chipotle peppers in adobo sauce (less if you don’t like things spicy or have little kids eating it)
2 cups chopped cilantro
1 t dried oregano
1 roasted chicken, deboned and chopped
3 T olive oil
1 cup chopped baby carrots
1 cup diced yellow onion
1 poblano peppers, seeded and diced
2 avacados, seeded and chopped, optional
2 cups shredded cheese, optional
1 cup sour cream, optional
In a large stockpot, combine broth, hominy, tomatoes, 2 teaspoons adobo sauce, cilantro, and oregano. cook and stir over medium high heat until heated thoroughly.
In a large skillet, sauté carrots, onion, and poblano pepper in olive oil five minutes or until tender. Add to stockpot allow to heat through and serve hot. If desired, garnish with avacado, cheese, and sour cream.