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ingredients

For the salad-

• 2 tablespoons olive oil
• 3/4 cup onion, chopped
• 2 cloves garlic, minced
• 8 cups chicken stock
• 1 15-ounce can *Hominy, drained
• 1 cup Stonewall Kitchen Fire Roasted Vegetable Salsa
• 2 cups cooked chicken, chopped or shredded
• 1 15.5-ounce can black beans, rinsed and drained
• 1-2 teaspoons salt
• Crushed corn tortilla chips
• Diced avocado, sour cream and shredded cheese for garnish

directions

1. In a large pot heat oil over medium-low heat. Add onion and sauté until tender, but not brown. Add garlic and sauté 1-2 minutes.
2. Add chicken stock, hominy, Fire Roasted Vegetable Salsa, chicken and black beans. Stir and bring to a simmer. Add salt to taste (sodium content in chicken stocks may vary).
3. Serve hot garnished tortilla chips, avocado, sour cream and cheese.

*Hominy is canned and processed corn kernels often found in the International aisle of your grocery store.

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