This makes 2 batches!!
Prep time: 35 minutes
4 bonesless, skinless chicken breasts
8 cups chicken broth
1 teaspoon ground cumin
2 teaspoons garlic, minced
1 4-ounce can diced green chilies
1 14-ounce can green enchilada sauce
1 28-ounce can tomatillos, chopped (I used Rotel)
3 15-ounce cans hominy
coarse salt and freshly ground pepper, to taste
1 white onion, chopped
1.) Cover the chicken with broth in a large pot and bring to a boil. Let cook over medium-low heat for 20 minutes. Remove the chicken from the broth and let cool in a colander. Cut into small pieces.
2) Skim any fat from the broth . Add cumin, garlic, green chilies, enchilada sauce, tomatillos, hominy, and onion to the stock. Season with salt and pepper. Cook for 15 minutes
3) Add the chicken to the soup. Divide soup into serving bowls. Garnish with sour cream and avocado, and serve with a flour tortilla, if you have it.