Chipotle Chicken Posole

Sundays are a hectic day at our house. We are up early, gone late and the last thing either  of us want to do is make lunch, spend more money, or eat poorly. So we have been trying to kill all three birds with one crock pot.

Last night I was rummaging around for whatever was on hand, trying do decide what to throw in the ol' crockery and i found this:

2 bone in chicken breast
1  15 oz can of gold hominy (you can substitute corn)
1 can of diced green chiles
2 chipotle peppers in adobo sauce
1 seeded and diced jalapeño pepper
1 medium onion chopped
6 chopped garlic cloves
some chopped celery
cilantro


I had no homemade stock on hand so I boiled up some 6 cups of water and threw in 2 chicken cubes and a half of a bacon bullion cube.  I let it cool and then set it aside to use in the morning.

This morning I seasoned the chicken with pepper, salt, smoked paprika and some Trader Joe's 21 seasoning salute.  I love this stuff.  I poured the stock in the crock pot and set the chicken in it.
Pour in the whole can of hominy with the juice and add the onion, celery, garlic, jalapeño, chipotles, and chiles then stir.

I covered and cooked for 5 hours on high.

When we got home I removed the chicken and deboned and shredded and added back to the soup.
This is when I added cilantro. I love the stuff, but no one else in my house does so it also works to add it to each individual bowl.

A good way to cut some spice is to add some sour cream if you have it.

Turns out the soup is about 300 calories per bowl.
Tasty, delicious and pretty inexpensive.