2 boneless skinless chicken breasts, cubed or diced
2 tablespoons oil
2 cloves garlic
1/2 cup diced onion
4-5 cups chicken broth or bouillon and water
1 - 28oz can crushed tomatoes
1 - 15 oz can hominy
1 - 4 oz can diced green chilis, mild or hot
1 tsp cumin
1 tsp lime juice
1 tsp garlic powder
1/2 tsp chili powder
shredded Monterey jack cheese
diced green onions
broken tortilla chips
Sweat garlic and onion in the oil over medium head in a large soup pot. Add diced chicken and brown and stir gently until outside of chicken pieces is cook.
Add broth or water and bouillon, tomatoes, hominy, green chilis, lime juice, garlic powder, and chili powder to the pot.
Bring all to a boil, and then reduce to a simmer for 1 hour.
Serve in bowls topped with Monterey jack cheese, or sour cream, fresh cilantro, diced green onions, and crushed tortilla chips.