Slow-cooked chicken bone broth serves as the base for this complex, filling soup. More like a stew than a soup, it's filled with shredded chicken, black beans, fresh corn off the cob, enriched hominy and sautéed onions and seasoned with cumin and picante spices. Combining aromatic bunches of cilantro and diced San Marzano tomatoes, we finish with fresh lime juice as the perfect acidic touch. Our chicken tortilla is hearty enough to stand on its own, but to kick it into the next gear, we suggest topping it off with sliced avocado, sour cream, and shredded cheese.
Chicken stock (water, chicken bone, celery, carrot, bay leaf, peppercorn)
tomato (tomato, basil, citric acid)
tomato paste (tomato citric acid)
dried black beans (dried beans, onion, bay leaf, water)
hominy (hominy, water, salt, citric acid) fresh cilantro