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1
Dice (but not too small) red, yellow, and orange bell peppers.
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2
Dice 1 to 2 red onions, depending on size and how much you like onions.
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3
Saute peppers and onions until tender in a large soup pot.
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4
Barbecue, bake, or saute chicken breasts or thighs until done.
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5
Chop into bite-size pieces.
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6
Slice 4 to 6 Aidell Green Chile and Habanero sausages in half, lengthwise.
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7
Grill or pan saute, to bring out the flavor.
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8
Cut into bite-size chunks.
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9
Add chunks of chicken and sausages to sauteed veggies.
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10
Add 2 large cans of Las Palmas Green Enchilada sauce or whatever brand you prefer.
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11
Add 1 large box or can of chicken broth.
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12
(I always try to use the reduced sodium & fat variety.)
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13
Drain and rinse 1 large can of hominy; add to the soup pot.
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14
Drain and rinse 2 to 3 cans of black beans or a combination of beans (pinto, black, pinquitoes, etc.)
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15
Add to soup pot.
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16
Drain and rinse a small can of sliced olives; add to pot.
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17
Saute fresh corn kernels for 1 minute or Drain and rinse a small can of Crisp type corn; add to pot.
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18
At this point, I usually add an additional can of diced green chiles and adjust the spiciness (up to hot).
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19
Simmer for 20 minutes or so.
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20
Don't overcook or the peppers and onions will get too soft!
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21
Ladle soup into large bowls and top with chopped cilantro, crushed tortilla chips and grated cheese.
