SouthWest Chicken Soup

SouthWest Chicken Soup Serves 12

Ingredients 3 chicken breast 3 T olive oil, separated 1/2 cup fresh lemon juice 4 qt chicken broth 2 T red wine vinegar 3 c diced red onion 1 large red bell pepper, 1 inch pieces 2 T minced garlic, separated 1 large sweet potato, 1 inch cubes 5 medium red potatoes,  1 1/2 inch cubes 1 14 oz can tomato sauce, ( i prefer Mexican style) Seasoning salt 2 teaspoons black pepper 2 T oregano leaves 1 1/2 T Cumin 1 T chili powder  1/2 cup chopped cilantro 1 14 oz can of hominy (white or yellow)
*optional serve with tortilla strips, lime slices sour cream, and shredded cheese.

Directions Generously sprinkle seasoning salt on chicken breasts. Heat olive oil in a large frying pan, sear chicken breasts.  

Add lemon juice and 1 T garlic, cook until the liquid in reduced. 

 Should turn a darker color and thicken.  Remove chicken from pan getting as much thicken liquid and possible with it.  

Cut chicken into bite size pieces.  

In a large frying pan, heat 1 TB olive oil, on high heat.  Cook onion and peppers.  Try not to stir, that often that way it will blacken and you will see flecks of black on veggies.  Heat for about 7 minutes.  

Add garlic and saute 30 seconds.   In a large stock pot heat broth.  Add all ingredients, except chicken, hominy, and cilantro.  Simmer one hour.  

Add chicken, hominy, and cilantro.  Simmer 10 more minutes.  

This recipe was given to me by my good friend Sharla.  Thanks, Sharla.