1. Dice chicken into small bite sized pieces, and saute in a bit of oil until nearly cooked through. Season with the cumin, paprika, and oregano.
2. Add in the beans and liquid, chiles, and hominy. Mix until combined.
3. Add chicken stock, and corn starch slurry. Bring to a boil, then reduce to a simmer and cover, cooking for 20 minutes.
4. While soup is simmering, shred Monterrey Jack cheese.
5. Serve topped with shredded cheese and a dollop of sour cream.
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