1 or 2 (14 1/2 ounce) cans yellow hominy, drained
1 (4 ounce) can chopped green chiles, undrained
1 medium onion (1/2 cup), chopped
2 cloves garlic, minced
1 pound boned and skinned chicken breasts, cut into 1-inch pieces
1 (14 1/2 ounce) can tomatoes, undrained, cut up
1 (14 1/2 ounce) can chicken broth
1 teaspoon dried Mexican oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons fresh cilantro, snipped
Sour cream (optional)
Place hominy, chile peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano and cumin in a 3 1/2-, 4- or 5-quart slow cooker.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours.
Stir in cilantro.
Garnish each serving with sour cream, if desired.
Yield: 8 servings
Slow Cooker Soup Recipes