slow cooker chicken posole soup

I've always loved green enchilada sauce so much that I could drink it which is precisely what you do when you enjoy this soup.  Definitely one of my favorites and it has been a hit in our home since March 2009.

slow cooker chicken posole soup (Women's Day Magazine, March 2009)
1 can (15 ounces) hominy, drained (sometimes I throw in 1/2 cup raw brown rice instead)
1 can (14.5 ounces) Mexican-style diced tomatoes
1 large can mild green enchilada sauce (use Las Palmas brand!)
2 carrots, diced
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons cumin
5 boneless, skinless chicken thighs (1 1/2 pounds)
chopped chilantro
tortilla chips for sprinkling
sour cream for topping


Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-quart slow cooker.  Add chicken and stir to combine.  Cover and cook on high 3 to 3 1/2 hours (or sometimes I cook it on low all day) until chicken is cooked through and vegetables are tender.  Skim and discard any fat from the surface.  Remove chicken and shred.  Stir back into slow cooker.  Stir in cilantro, if using.  Serve with tortilla chips and sour cream.


What I have to say- I made this soup for my parents when they were in town once and used an "off brand" of green enchilada sauce.  Big mistake.  Definitely use the Las Palmas brand.  It's the best!  Or you could use a good mild green salsa but it would take a couple jars.