CSF CHICKEN VERDE SOUP

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Keyword chicken, corn, Hominy
Course Lunch/ Dinner
Cuisine Mexican
Servings 6
Calories 202 cal

Ingredients
  

  • 1 can 1 can Golden Hominy (15.5 oz can) used Kroger
  • 1 can 1 can Whole Kernel Sweet Corn (15.25 oz can) used Kroger
  • 32 oz Low Sodium Organic Chicken Broth (1 box) used Simple Truth Organic
  • 200 ml Pace Garlic & Lime Verde salsa
  • 1 packet 1 packet of Enchilada Sauce Frontera Green Chili (can be found at Target and Frys)
  • 100 g Chopped White Onion
  • 1 lb Boneless, skinless chicken thighs (I used Kirkland from Costco brand)
  • 1/2 tsp Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1/4 tsp salt

Instructions
 

  • Cut chicken thighs into bite size pieces. Place 5 quart pot on to stove and set heat to Medium High. Place chicken in pot along with spices and cook until chicken is no longer pink (3-4 minutes).
    Chop onion and add to the pot. Cook onions with the chicken for a few minutes until onions are translucent. Turn heat to Medium Low.
    Add Pace salsa and Packet of Enchilada Sauce
    Open and drain both cans of corn and hominy. Pour into pot.
    Add entire box of chicken broth and simmer on Low heat for 30 minutes or until the soup begins to thicken a bit.
    You can then add toppings such as cheese, avocado, or cilantro if you like (not included in the recipe nutrition facts)

Notes

 
 
 
 
 
 
 

Nutrition

Nutrition Facts
CSF CHICKEN VERDE SOUP
Serving Size
 
295 g
Amount per Serving
Calories
202
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Sodium
 
727
mg
32
%
Carbohydrates
 
23
g
8
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.
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