Indonesian•comfort
CHICKEN NACHO SOUP
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs of boneless skinless chicken thighs (cut into bite-size pieces)
- 1 clove garlic (peeled and finely minced)
- 1 small onion (peeled and diced)
- 1 of 15-oz can hominy (drained and rinse with water)
- 4 cups chicken broth
- 2 large potatoes (peeled and diced)
- 1 of 15 oz can of diced tomatoes
- 1/2 tsp of cumin powder
- 2 Tbsp of cooking oil
- Salt to taste
- Tortilla chips
- 1 cup of shredded cheese
- 1 jalapeno peppers (thinly sliced)
Instructions
- 1
Preheat a large pot with cooking oil. Add in onion and saute until soft and fragrant about 2 minutes. Add in the garlic and saute for another 30 seconds. Add in the chicken pieces and stir-fry until they turn opaque. Add in the cumin and stir to mix everything. Add in the potatoes, hominy, and chicken broth. Bring to a boil and then let it simmer until the chicken is cooked and the potatoes are soft. Have a taste and season with some salt as needed
- 2
When ready to serve, ladle the soup into a bowl and garnish with some tortilla chips, jalapeno peppers and cheese