INGREDIENTS:

• 1 large onion - diced
• 1 zucchini - diced
• 1 red pepper - seeded and diced
• 3 garlic cloves - minced
• 2 chipotle peppers in adobo - minced
• 2 tablespoons cumin
• 1 tablespoon smoked paprika
• 8 cups chicken broth - low sodium or homemade
• 15 ounce can fire roasted diced tomatoes
• 15 ounce can hominy - drained and rinsed
• 12 ounces cooked chicken breast - shredded
• salt and pepper to taste
• 24 tortilla chips - lightly crushed
• cilantro to serve

INSTRUCTIONS:

1. Heat a large soup pot over medium heat and spray with cooking spray. Sauté onion, zucchini and red peppers until softened, 5-6 minutes.
2. Add garlic, chipotle peppers, cumin and smoked paprika and cook another 2 minutes.
3. Stir in chicken broth, diced tomatoes, hominy and cooked chicken. Season with salt and pepper to taste.
4. Bring soup to a boil then reduce heat to low and simmer for 30 minutes. Garnish with crushed tortilla chips and fresh cilantro to serve.