Spicy Chicken And Hominy Stew

• 1-1/2 cup Chopped Onions
• 1 Tablespoon Extra Virgin Olive Oil
• 6 cloves Garlic, Minced
• 8 cups Chicken Broth
• 2 cans (15 Oz. Size) Hominy, Rinsed And Drained
• 1 cup Sliced Black Olives
• 1 cup Jarred Green Salsa
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Minced
• 4 cups Chopped Rotisserie Chicken
• 1/4 cups Fresh Cilantro, Chopped
• 1/2 cups Avocado, Chopped (optional)
• 2 Tablespoons Shredded Cotija Or Mozzarella Cheese (optional)
• 1/2 cups Sour Cream (optional)

1. In a 6-quart casserole pan over medium heat, saute onions in olive oil until translucent. Add minced garlic and stir constantly for 30-60 seconds or until fragrant.
2. Add chicken broth, hominy, olives, salsa, red bell pepper, and chicken. Bring mixture to a boil; reduce heat and simmer for 10 minutes.
3. Stir in the cilantro and serve. If desired, add optional avocado and cheese to individual bowls and top with a dollop of sour cream.
4. Recipe adapted from the Sonoma Diet Cookbook.

onions, olive oil, garlic, chicken broth, hominy, black olives, salsa, red bell pepper, rotisserie chicken, ubc, avocado, mozzarella cheese, sour cream

Taken from tastykitchen.com/recipes/soups/spicy-chicken-and-hominy-stew/ (may not work)