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Chili Verde Soup

5 star rating
 

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Submitted by: daricelynn

 

Green enchilada sauce, canned tomatoes, black beans and hominy add interest to this chicken soup. Montreal steak seasoning, oregano and garlic add flavor.
 

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1 tablespoon olive or canola oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red chili pepper flakes
  • 1/2 teaspoon Montreal steak seasoning
  • 1 tablespoon oregano, crushed
  • 28-oz can mild or medium green enchilada sauce
  • one 14.5-oz can diced tomatoes
  • one 15-oz can black beans, drained and rinsed
  • one 14-15 oz can hominy, drained
  • 1 1/2 to 3 cups chicken stock or broth
  • Garnishes:
  • Nonfat sour cream
  • Chopped cilantro
  • Chopped green onions
  • Lime-flavored Doritos

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Method

Cut the chicken breasts into bite-size pieces; set aside. Heat oil in a Dutch oven. Add onions, garlic, and red pepper flakes; cook about 5 minutes until onion is glossy. Add chicken pieces, season with oregano and Montreal Steak Seasoning, and cook until done, about 5-8 minutes. Stir in enchilada sauce, tomatoes, black beans, hominy, and desired amount of chicken broth. Bring to a boil; reduce heat and simmer 10 minutes. Serve with desired garnishes.

 

Notes:

 

Number of Servings: 6

 

Submitted by: daricelynn ()

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