Ingredients Jump to Instructions ↓

  1. 4 bone-in chicken breast halves (about 3 lb total)

  2. 6 carrots, sliced

  3. 1/4 in. thick 4 celery stalks, sliced

  4. 1/4 in. thick 2 medium onions, quartered and sliced crosswise

  5. 1/4 in. thick 2 28-oz cans diced tomatoes, drained

  6. 1 Tbsp ancho chili powder

  7. 10 cups low-sodium chicken broth or water Kosher salt and pepper

  8. 2 15-oz cans hominy, rinsed Tortilla chips and diced avocado, for serving

Instructions Jump to Ingredients ↑

  1. Place the chicken, carrots, celery, onions, tomatoes and chili powder in a large pot. Add enough broth to cover (adding water if the broth isn’t enough); bring to a boil. Reduce heat, add 1 1/2 tsp salt and 1/2 tsp pepper, and simmer until the chicken is cooked through, 20 to 25 minutes.

  2. Transfer the chicken to a bowl and, when cool enough to handle, shred the meat, discarding the skin and bones.

  3. Stir the chicken and hominy into the soup and simmer until heated through, about 3 minutes. Serve with tortilla chips and diced avocado, if desired.


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