This soup is great for all seasons! Cozy for fall and winter, but fresh enough for spring and summer!
Ingredients:
- 4 celery stalks, diced
- 3 medium-large carrots, diced
- 1 whole white onion, diced
- 2 tbsp. Olive-Me & Co.’s Ascolano, House Blend, or Garlic Jalapeno Olive Oil
- 2 cartons chicken stock
- 2 cups shredded chicken breast
- 1 1/2 cups Tomatillo Salsa (see our recipe at https://olivemeco.com/olive-me-co-s-tomatillo-salsa/)
- 1 large can of Hominy (this type of corn makes the soup SO tasty!)
- Avocados and lime for garnish
Instructions:
- Add your choice of Olive-Me & Co. olive oil to a pan with the celery, carrots and onion. Sauté for 5 minutes on medium heat.
- Add your broth and bring to a boil. Once it has reached a boil, reduce heat to low-medium and continue cooking until vegetables are soft (about 8-10 minutes).
- Next, add your shredded chicken and can of hominy (drained). Let everything simmer for an additional 20 minutes.
- Just before serving, stir in Olive-Me & Co.’s Tomatillo Salsa.
- Garnish with sliced avocado and a squeeze of fresh lime.
Optional: Garnish with a drizzle of Olive-Me & Co.’s Garlic Cilantro or White Jalapeno Lime balsamic to add a bit of heat!
Notes: Hominy is a type of Mexican corn; it can be found in most grocery stores with an international foods aisle. We like to use rotisserie chicken to make this recipe even easier!
Recipe adapted from Salty Lashes by Lisa Allen.
