Recipes

Description:
Cozy chili chicken soup with chime pepper and hominy. A delightful, veggie-packed soup that dairy, gluten, and grain free! Culminate for lunch and supper.

Cooking time:
45 minutes

Ingredients:

• 1 1/2 pounds chicken breast tenders
• 2 tablespoons chili powder, divided
• 2 teaspoons cumin, divided
• 2 teaspoon oregano, divided
• 2 teaspoon sriaracha chili sauce
• salt and fresh ground pepper, to season
• juice of 1 lime
• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 1 yellow pepper, cut into thin strips
• 1/2 large yellow onion, diced
• 1 red pepper, cut into thin strips
• 1 orange pepper, cut into thin strips
• 1/2 jalapeño, seeded and diced
• 2 cups low-sodium chicken broth
• 3 cups water
• 2 – 15 oz cans of fire-roasted diced tomatoes
• 2- 15 oz cans of white hominy, rinsed and drained

Recipe:

1. In a huge bowl combine the chicken and sprinkle with lime juice, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, and a bit of salt and pepper. Sprinkle with sriracha and delicately rub to equally coat chicken. Let the chicken marinate whereas you cut up the chime peppers and onion. In the event that you aren’t a fan of fiery nourishments, at that point overlook the sriracha.
2. Put a huge dutch broiler or soup pot over medium warm. Include olive oil and warm the oil until it starts to shine. Include the marinated chicken and saute 8-10 minutes or until done; evacuate from pot and set on a plate to cool. Once cool, drag separated or chop the chicken and set aside.
3. Add chime peppers, onions, garlic, and jalapeño to the pot. Include the rest of the chili powder, cumin, oregano and a bit of salt and pepper to the veggies. Blend to coat and cook until the veggies are delicate around 8-10 minutes.
4. Pour chicken broth, water, and tomatoes. Bring to boiling. Diminish warm to medium-low, include hominy and chicken back in and stew for 20 minutes. Alter seasonings to taste.
5. Decorate with avocado, cilantro, and cheese. Serve with corn chips!