Chicken Posole

• 9 cups swanson chicken stock
• 1 1/2 chicken breasts
• 1 quart button mushrooms, sliced
• 1 can yellow hominy, rinsed
• 1 chipolte in adobo, minced
• 1 cup cilantro, coarsley chopped
• 2 cups sharp white cheddar, shredded
• 6 limes, quartered
• 1 bunch scallions, whites and 3 inches of green, chopped.
• 1/2 cup sour cream
• 1 tsp cumin
• 2 tbsp olive oil
• 1 avacado, cut into half inch chunks
• black pepper
• tortilla chips

1. over medium heat, simmer 2 cups chicken stock with chicken breasts, untill thoroughly cooked (flipping once)
2. saute mushrooms with 2 tbsp olive oil untill well browned.
3. in a medium size pot, bring 7 cups chicken stock to a boil, add hominy, mushrooms, chipotle, and drop heat to a simmer.
4. move chicken to a cutting board, shred with fingers once cool. add to pot. simmer for 20 minutes on low.
5. mix sour cream with cumin and squeeze two quarters of lime into mixture
6. ladle soup into bowls, squeeze 2 quarters of lime in each, (lime is VERY important) top with cheese, sour cream mixture, avacado, scallions, and cilantro. serve with tortilla chips.

chicken, chicken breasts, mushrooms, yellow hominy, cilantro, white cheddar, scallions, sour cream, cumin, olive oil, avacado, black pepper, tortilla chips

Taken from www.epicurious.com/recipes/member/views/chicken-posole-50068083 (may not work)