A delightful and hearty soup with a spicy kick, perfect for warming up on a chilly day.
Place the chicken breasts and bay leaves in a medium pot, cover with water, and bring to a boil. Cook until the chicken is fully cooked, about 15 minutes.
Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F.
Remove the chicken from the pot, reserving the cooking liquid. Once cool, shred the chicken using two forks.
Shredding the chicken while it's still slightly warm makes the process easier.
In a 4 qt dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is soft and translucent.
Stir frequently to prevent the garlic from burning, which can make it taste bitter.
Add the minced chipotle pepper, chopped green chili pepper, hominy, reserved cooking liquid, and chicken stock to the pot. Stir well.
Adjust the amount of chipotle pepper to control the spiciness of the soup.
Crush the oregano and add it to the pot along with salt and pepper to taste. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes.
Simmering allows the flavors to meld together beautifully.
Serve the soup in bowls and garnish with fresh cilantro, diced avocado, chopped red onion, and lime wedges.
Serve with warm tortillas or crusty bread for a complete meal.
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