20-Minute Chicken Posole

• FOR THE POSOLE:
• 1 can (4 1/4 Oz. Size) Whole Green Chilies
• 1 quart Low-sodium Chicken Stock, Divided
• 1 Tablespoon Olive Oil
• 1 whole Small Yellow Onion, Minced
• 2 cloves Garlic, Minced
• 1 teaspoon Dried Oregano
• 1-1/2 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 2 cups Shredded Cooked Chicken Breast (This Is About The Amount Of Breast Meat On A Store-bought Rotisserie Chicken)
• 1 can (15 Oz. Size) White Hominy, Drained And Rinsed
• 1 pinch Salt
• FOR GARNISH:
• 1 whole Lime, Cut Into Wedges
• 1 cup Chopped Romaine
• 3 whole Radishes, Thinly Sliced
• 1/2 whole Red Onion, Minced
• 1 whole Avocado, Peeled, Pitted, And Diced

1. Place the green chilies and 1/2 cup of chicken stock in a blender or food processor and puree until smooth. Briefly set aside until ready to use.
2. Heat the olive oil in a medium Dutch oven or pot over medium heat. When hot, add the minced onions and garlic and saute for 3 minutes until the onions become translucent and the garlic is fragrant. (Be careful not to burn this mixture, people!) Add the oregano, cumin and chili powder and cook for 1 minute. Add the green chili puree, shredded chicken, hominy and remaining chicken stock to the Dutch oven/pot and bring the mixture to a boil. Then lower the heat to a simmer and cook for 10 minutes. Taste your posole and season with salt.
3. Ladle the posole into bowls and garnish with fresh lime juice and toppings of your choice.

green chilies, chicken, olive oil, yellow onion, garlic, oregano, ground cumin, chili powder, chicken, white hominy, salt, lime, chopped romaine, red onion, avocado

Taken from tastykitchen.com/recipes/soups/20-minute-chicken-posole/ (may not work)