Salsa Verde Chicken Soup

 Ingredients:

2 T. Olive Oil

1 medium organic white onion, diced

3 organic garlic cloves, minced

1 tsp. organic ground cumin

1 1/2 cups organic chicken broth or 1 1/2 tsps. organic chicken bouillon base + 1 1/2 cups water

1/2 tsp. organic oregano

1/4 tsp. salt

1 (4 ounce) can organic diced green chilies

1 (16 ounce) jar tomatillo salsa

1 - 1 1/2 pounds boneless, skinless organic chicken breast or thigh

1 (30 ounce) can organic hominy, drained (or sub 1 can of pinto or great northern beans, drained)

3 cups chopped kale, cauliflower florets, and/or cut green beans (any combination)

1/2 cup chopped organic cilantro

1 organic lime

Instructions:

1. Heat a large saucepan over medium heat. Add olive oil, swirl pan to coat and then add onion. Cook, stirring occasionally until onion is soft, 5-7 minutes. Add the garlic and cumin and cook, stirring frequently, for one minute. 

2. Add the broth, oregano, salt, green chilies, and tomatillo salsa. Stir well and pour into the slow cooker.

3. Nestle the chicken into the liquid in the slow cooker, making sure it is covered. Cover and cook on low for 6-8 hours or high for 4 hours. 

4. About 30 minutes before serving, use a wooden spoon to gently break the chicken up (it should be fall-apart tender). Add the hominy and vegetables. Cover, turn the slow cooker to high and cook for 30 minutes more. 

Optional for toppings in each bowl: chopped organic cilantro thinly sliced organic green onion, finely shredded organic cabbage, diced organic avocado, thinly sliced organic radishes, sour cream.

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I changed this recipe a little from it being a thick soup to a more bothie soup by adding more chicken broth which meant I added a little more of the salsa, seasonings, and if you like, the cumin (which I didn't). It is so good!!