Just-Add-Water Mexican Chicken and Hominy Soup
- 1/4 cup jarred salsa verde
- Heaping 1/2 teaspoon chicken base
- 2 pinches ground cumin
- 1/3 cup shredded rotisserie chicken
- 1/4 cup rinsed canned hominy
- 1/4 cup rinsed canned pinto beans
- 1/4 cup coleslaw mix or shredded cabbage
- 1 radish, sliced thinly, optional
- 1 tablespoon roughly chopped fresh cilantro leaves
- 2 tablespoons crushed salted tortilla chips
- Special equipment: a 16-ounce lidded heat-safe container
- Put the salsa verde, chicken base and cumin in the bottom of a 16-ounce lidded heat-safe container.
- Top with the chicken, hominy, beans, coleslaw mix, radishes if using and cilantro.
- Sprinkle the tortilla chips on top.
- Secure the lid, and refrigerate up to overnight.
- When ready to eat, add 1 cup boiling water, and stir just to allow the water to reach the bottom of the container.
- Cover, and let sit 3 minutes.
- Stir again, and eat hot.
verde, chicken base, ground cumin, rotisserie chicken, hominy, pinto beans, coleslaw mix, radish, cilantro, tortilla chips
Taken from www.foodnetwork.com/recipes/food-network-kitchens/just-add-water-mexican-chicken-and-hominy-soup.html (may not work)