INGREDIENTS

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, thinly sliced
• 11/2 pounds tomatillos, husked and pureed
• 11/2 pounds cooked and shredded chicken breast (about 3 large)
• 4 cups chicken stock
• 1 (15 ounce) can hominy, drained
• Kosher salt, to taste
• 1/2 cup cilantro, chopped (plus whole leaves for garnish)
• 1 cup savoy cabbage, thinly sliced for garnish
• 2 radishes, thinly sliced for garnish
• 1 avocado, sliced for garnish
• 1 lime, cut into wedges for garnish
• 1 jalapeño, thinly sliced for garnish (optional)

HOW TO MAKE IT

1. In a medium pot or Dutch oven, heat oil over medium. Add onions and garlic, then cook, covered, until softened, 3-4 minutes.
2. Add pureed tomatillos, chicken breasts, chicken broth, drained hominy and salt. Bring to a simmer, then cook, covered, until the chicken breast is cooked through and tender, 25-30 minutes.
3. Using tongs, transfer chicken breasts to a cutting board and shred to bite-sized pieces with 2 forks. Return to pot and cook uncovered for 10 minutes more.
4. Remove from heat and stir in chopped cilantro, adjust seasoning.
5. Ladle soup into bowls and garnish with whole cilantro leaves, cabbage, radishes, avocado, lime and jalapeno, then serve.