Food Network's Chicken and Chile Posole

You can simmer the soup for as little as 20 minutes, or even cook it in a slow cooker all day.

vegetable oil
1 lb boneless skinless chicken thighs, diced
1/2 onion, chopped
1 jalapeno chile, chopped
2 cloves garlic, minced
4 cups chicken broth
1 small (15 oz) can hominy, drained
1 small (6 oz) can diced green chiles
1/2 cup fresh cilantro leaves or to taste
pinch dried thyme
salt and ground black pepper to taste
crushed tortilla chips, for serving

Heat the oil in a Dutch oven over medium heat. Add the chicken and saute til pieces are golden brown. Stir in onion and jalapeno and and cook til veggies are softened, about 5 minutes. Stir in garlic and cook another minute.

Add remaining ingredients (except chips). Cover and simmer over medium low 1 hour.

I served the soup topped with tortilla chips.


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