Special Mexican Chicken Soup

• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1 medium celery rib, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 6 cups low sodium chicken broth, canned
• 1/4 cup canned green chili
• 1 (15 1/2 ounce) can hominy, drained (or frozen corn kernels)
• 4 whole canned tomatoes, roughly chopped
• 1 teaspoon dried oregano
• 1 cup shredded cooked skinless chicken breast (about 4 ounces)
• 1/4 cup chopped fresh cilantro leaves
• 1 lime, juice of
• kosher salt & freshly ground black pepper

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes.
3. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
4. Add the green chiles, hominy, tomatoes, and oregano and cook for another 5 minutes.
5. Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice.
6. Season, to taste, with salt and pepper.

canola oil, onion, celery, garlic, chili powder, ground cumin, chicken broth, green chili, hominy, tomatoes, oregano, chicken, cilantro, lime, kosher salt

Taken from www.food.com/recipe/special-mexican-chicken-soup-217887 (may not work)