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green chile and chicken soup

my3boysCrazymom avatar
Recipe by
Linda Heitzelman
@my3boysCrazymom
Upland, CA

SUPER EASY AND CRAZY DELICIOUS! Bet prepared to make a large pot full, you will need it!

yield 10 serving(s)
prep time 30 Min
cook time 50 Min
method Stove Top

Ingredients For green chile and chicken soup

  • 1 1/2 gal
    water
  • 1
    whole chicken or 3lbs chicken breasts
  • 1 1/2 can
    42 oz las palmas green chile enchilada sauce
  • 1 can
    6lbs 9oz mexican style hominy
  • 2 Tbsp
    chicken bouillon
  • 3 bunch
    gr. onions, chopped
  • 2 bunch
    cilantro, fresh, 1 chopped
  • 1 md
    green cabbage, shredded
  • 1 sm
    red cabbage, shredded
  • 1
    lemon
  • 2 pinch
    salt
  • 2 can
    3.8 oz sliced olives
  • 2 c
    medium cheddar cheese, shredded
  • 1
    dollop sour cream or greek yorgurt

How To Make green chile and chicken soup

  • 1
    In a large stalk pot fill with water add chicken, 1 bunch cilantro, 1 bunch gr. onion and bouillon. Bring to a boil, lower heat to med. Cook for 45 minutes.
  • 2
    While that's cooking,open your can of olives, chop remaining cilantro, onions, shred cheese and cabbages. Separate for toppings, EXCEPT your cabbages! Combine together in a large bowl your red and green cabbage. Squeeze 1 lemon and 2 pinches of salt over them and mix.
  • 3
    Remove chicken from pot, set aside to cool so you can cut up breasts or bone your whole chicken. Skim grease off top.
  • 4
    Put chicken back into the broth, add green chile sauce,and hominy (drained and rinsed) Bring to a boil and now it's DONE!
  • 5
    Scoop desired amount of soup into individual bowls, add any or ALL garnishes. Spice it up with your favorite hot sauce and slap on a dollop! ENJOY! *ALL GARNISHES ARE OPTIONAL! TASTES GREAT FRESH OUT OF THE POT!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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