Special Mexican Chicken Soup - cooking recipe

Ingredients

2 tablespoons canola oil
1 medium onion, chopped
1 medium celery rib, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups low sodium chicken broth, canned
1/4 cup canned green chili
1 (15 1/2 ounce) can hominy, drained (or frozen corn kernels)
4 whole canned tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup shredded cooked skinless chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
1 lime, juice of
kosher salt & freshly ground black pepper

Preparation

Heat the oil in a medium saucepan over medium heat.
Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes.
Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
Add the green chiles, hominy, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice.
Season, to taste, with salt and pepper.