Submitted by Pam Whetsel of Altoona
2 quarts of chicken broth
1 cup chopped onion
1/2 cup chopped celery
1 cup frozen corn
1 can of hominy, drained
1 1/2 cups zucchini
2 cups of shredded cooked chicken
1 can of Mexican style chopped tomatoes, drained
1 teaspoon of oregano
1 teaspoon of cumin
1/2 teaspoon of garlic powder
Pinch of red pepper flake (optional)
Saute onion and celery in oil till soft and add red pepper flake, oregano and cumin. Saute for a few seconds and then add chicken broth. Bring to a boil and add corn, zucchini, hominy and drained tomatoes. Simmer for about 10 minutes until zucchini is tender and add chicken. Simmer until chicken is warmed through. Add salt and pepper if needed at this time.
I usually slice flour tortillas in thin strips and fry in oil until crisp. We use these like crackers for the soup.