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Peppery Chicken Posole Soup

Contributed By: Marsha | See all of Marsha's recipes
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Active Time:  30 Minutes
Total Time:  40 Minutes
2    whole chicken breasts, skinned and boned
1    tsp. Cumin, ground
1    tsp. Oregano leaves, crushed
1/4  tsp. salt
1    large onion coarsely chopped (about 2 cups)
2    cloves of garlic, minced
1    tbs. vegetable oil
2    cans chicken broth (low sodium)
1    can hominy, drained (or corn)
3/4  cup picante sauce
1    tbs. flour
2    tbs water
1    medium green, yellow or red pepper, coarsely chopped
1    can (2 1/4 oz) sliced ripe olives, drained
Cut the chicken into 1/2 inch pieces, sprinkle with cumin, oregano and salt. In a large heavy sauce pan or Dutch oven heat vegetable oil, add onion, cook until just tender, add garlic and cook a minute longer, add chicken, cook until chicken loses its pink color. Add the chicken broth, hominy, picante sauce, flour and water, bring to a boil; reduce heat. Cover and simmer 15 minutes or until pepper is tender but crisp, stirring occasionally. Add olives. Serve with additional picante sauce. Makes 6-8 servings, or about 9 cups of soup.

Date Added: 09/29/2010
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