Ingredients :
1 TB extra-virgin olive oil
1 pound boneless, skinless chicken breasts (we like to marinate hours in Italian dressing for at least half a day)
2 tsp ground cumin
2 tsp chili powder
1 cup salsa verde
3 cups chicken stock
1 (14.5 oz) can hominy, drained and rinsed
1 (11 oz) can corn, drained
¾ cup chopped cilantro
2 scallions, finely sliced
For Garnish :
grated cheddar cheese
cubed avocado
sour cream
salt and pepper, to taste
Directions :
-Heat oil in skillet over medium-high heat. Add marinaded chicken to hot oil. Season both sides with cumin, chili powder and salt and pepper. Sear for 4-5 minute. Repeat to both sides of the chicken until cooked through. Set aside and let cool for about 5 minutes, then use two forks to shred.
-In a large pot, heat up your salsa verde. Add chicken stock and bring to a simmer. Add your corn, hominy and chicken. Let simmer 5-10 minutes. Add the cilantro and scallions. Simmer another two minutes.
-Just before serving, garnish soup with avocado, cheese, a dollop of sour cream, and more cilantro.
