Spicy Chicken and Hominy Soup


1 onion, cleaved

2 celery stalks, cleaved

1 clove garlic, cleaved

2 tablespoons olive oil

genuine salt

5 mugs low-sodium chicken soup

3 mugs destroyed rotisserie chicken

1 15-ounce can hominy, washed

1 tablespoon chipotles in adobo, hacked

tortilla chips, for serving

new salsa, for serving


Cook the onion, celery, and garlic in the oil with ½ teaspoon salt in an extensive pot over medium high temperature, blending at times, until diminished, 4 to 6 minutes.

Include the chicken soup, chicken, hominy, and chipotles. Stew for 5 minutes.

Serve the soup with the tortilla chips and salsa