Posole Soup - yum!

I checked out the Fall/Winter 2012 issue of "Soups" a magazine by Better homes and garden. I found a bunch of recipes that I will be trying over the next few weeks. I always have to put my touch on recipes so I will blog about my tweaked version of these recipes. Tonight I made this for my kids, husband and father in law. Everyone enjoyed it! It's a keeper
2 roasted chickens (I purchased two since the typical roasted store bought chickens are small)
1 chopped onion
2 tsp cumin
1 tsp chili powder
24 oz of unsalted chicken stock
1 28 oz canned plum tomatoes
1 - 10 oz diced tomatoes with chili peppers (mild or hot)
1 can white hominy - drained and rinsed
10 oz frozen corn
olive oil
2 limes
bunch of cilantro cleaned and chopped
1. Shred up and de-skin the chicken. Cut up into bite size pieces. Set aside.
2. Heat up some olive oil and cook onions until soft. Season with cumin and chili powder. Once soft add in the chicken until mixed. Squeeze plum tomatoes by hand and drop into pot along with stock, chili peppers, hominy and corn. Bring to boil then down to simmer.
3. Simmer for 30 minutes. Drop in cilantro and squeeze two limes and mix. When down it will thicken up a bit. Top with avocados, cheese, sour cream, or nothing! The lime and cilantro really pull this together.