Salted soup with chicken and chili pepper for future use

This incredibly flavorful Mexican soup is very easy to make. Cook a large batch, pour into containers, and store in the freezer for a delicious meal at hand. Defrost in the refrigerator overnight and then reheat. Top each serving with avocado, radish, and corn chips topping and your brine will look fresh as if it had just been cooked.

Ingredients

• 900 gr. skinless and boneless chicken breast, cut into cubes 2 tsp. dried oregano 4 tbsp. l. vegetable oil 1 large white onion, diced 2 jalapenos, chopped (remove seeds to reduce pungency) 4 garlic cloves, minced 8 tbsp. low-fat slightly salted chicken broth 4 cans of 170 gr. canned whole green chili peppers, drain 1 bunch fresh cilantro 3 cans 425g each canned hominy corn, drain Thin slices of avocado and radish, corn chips from the oven, for serving (optional)

Directions

1. Sprinkle the chicken with 1 tsp. oregano, 1 tsp salt and a little black pepper; put it aside. Heat vegetable oil in a large cauldron or saucepan over medium heat. Add the onions, jalapenos and garlic and sauté, stirring frequently, until the onions are tender, about 6 minutes. Transfer the mixture to a blender. Add 2 tbsp. broth, chili, cilantro and the remaining 1 tsp. oregano and beat until smooth. Return the mixture to the cauldron. Add hominis and remaining 6 tbsp. broth and bring to a boil. Continue cooking, stirring occasionally, until the sauce thickens and turns dark green, about 12 minutes. Add seasoned chicken and simmer until tender, about 12 minutes more.
2. Let the soup cool to room temperature, then pour into four quart containers and freeze. Store for up to 1 month. To serve: Thaw the soup overnight in the refrigerator. Bring to a simmer over medium heat, stirring frequently, until warm. Dilute with a little water if it is very thick and add salt to taste.