Makes 6 servings
1 can (7 ounces) chipotle peppers, drained, chopped
1 tablespoon Maggi® Seasoning Sauce
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 tablespoon vegetable oil
1 cup chopped yellow onion
6 cups water
3 cups cooked and shredded chicken
1 can (25 ounces) hominy, drained
1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
Suggested garnishes: radishes, fresh cilantro, lime wedges
Combine chipotle peppers, seasoning sauce, oregano, cumin, garlic powder and pepper in small bowl; set aside.
Heat oil in a large, heavy-bottomed soup or stock pot over medium-high heat. Add onion; cook, stirring frequently, until tender. Stir in water, chicken, hominy and bouillon. Stir in chipotle mixture; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 30 to 40 minutes or until hominy is soft.
Serve with suggested garnishes.