Mexican Chicken Soup

• 2 tablespoons canola oil
• 2 medium onions, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 8 cups canned low sodium chicken broth
• 4 ounces canned green chilies
• 2 (15 1/2 ounce) cans posole, drained (mix yellow and white)
• 1 (15 ounce) can whole canned tomatoes, roughly chopped
• 1 teaspoon dried oregano
• 1 lb boneless skinless chicken thighs
• 1/4 cup chopped fresh cilantro leaves
• 1 lime, juice of
• kosher salt
• fresh ground black pepper

1. Heat the oil in a medium saucepan over medium heat.
2. Brown chicken and cut into small pieces.
3. Add to crockpot.
4. Saute onion, celery, and garlic until soft.
5. Add to crockpot.
6. Add broth, chili powder, and cumin.
7. Add the green chiles, tomatoes, and oregano.
8. Cook on'low' for 4 hours.
9. Add hominy 30 minutes before serving.
10. Add cilantro leaves, and lime juice just before serving.
11. Season, to taste, with salt and pepper.
12. Serve hot.

canola oil, onions, stalks celery, garlic, chili powder, ground cumin, chicken broth, green chilies, posole, tomatoes, oregano, chicken thighs, cilantro, lime, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/mexican-chicken-soup-109338 (may not work)