Verde Chicken Enchilada Soup with Hominy | Just A Pinch Recipes

Ingredients

• 1 1/2 pound(s) boneless chicken breasts or thighs
• 2 can(s) green enchilada sauce, 10 oz cans
• 2 cup(s) water
• 1 tablespoon(s) chicken bullion
• 1 teaspoon(s) oregano, dried
• 1/2 cup(s) fresh cilantro, chopped
• 1 can(s) mexican style hominy, drained rinsed, 25 oz can
• 1/2 cup(s) cream
• 8 ounce(s) shredded colby jack cheese
• optional toppings - finely shredded cabbage, lime, tortilla chips, a swirl of crema or shredded or crumbled cheese