Ingredients
- 1 chopped onion
- 3 minced garlic cloves
- 14.5-ounce can diced tomatoes
- 2, 4-oz. cans chopped green chiles
- 8 cups chicken stock
- 2 cups diced sweet potatoes and/or 2 chopped poblano peppers
- 2 cups shopped zucchini and/or 2 cups corn or 2, 15-oz. cans hominy (drained and rinsed)
- Shredded meat from rotisserie chicken (use half to all of meat from chicken)
Toppings (optional)
- Chopped avocado
- Chopped cilantro
- Sliced radishes
- Sour cream
- Fried tortilla strips
Directions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat; add the onion, garlic, and tomatoes and cook until softened. 4-6 minutes.
- Add the chiles; cook 1 minute. Add 8 cups chicken stock, and salt and pepper. Bring to a boil.
- Stir in the sweet potato and/or poblano peppers and cook, partially covered. 4 to 6 minutes.
- Stir in the zucchini and/or corn or hominy and simmer, partially covered, until tender.
- Add the shredded meat from the rotisserie chicken, season with salt and pepper and simmer 2 to 3 minutes.
- Add toppings for your style of soup: avocado, cilantro, radishes, sour cream, and fried tortilla strips.
