Flower number 7 :: pozole whetta

It's the first cold day after having a week of summery weather (in February?!) To add to this very slight chill, comes the cozy, sleepy, aftermath of startling thunderstorms from the night before. So, I need something to go with my sofa, sweatshirt, blankets, and streaming video: S O U P.

It's pozole! It ain't vegan, or vegetarian of course. Shoot, it ain't even organic. The thing about this pozole is that I made it in about 10 minutes (not adding waiting time for it to simmer). Also, it's cheap, it's low calorie, and spicy enough to get your sinuses goin'. I give you Pozole Whetta:

Ingredients:
1 20 oz. package Tyson Grilled and Ready Fully Cooked Southwestern Style Boneless Chicken Breast Strips
1 box of chicken broth
4 cups of water
1 large can of white hominy (29 oz)
3 small cans of diced tomatoes with habanero chili
1 can of corn, rinsed
1 onion diced
3 jalapeno peppers chopped with seeds
3 Tablespoons Mexican Oregano, dried
1 Tablespoon chili powder
3 tsp New Mexico Chili Powder
cilantro
avocado
sour cream

Directions:
In a large pot, heat the oil, and add the frozen chicken. While it's warming up, chop all the ingredients and open all the cans. Drain and rinse everything that needs to be rinsed. Add everything to the pot. Stir and bring to boil. Let simmer, 20 minutes, or until you feel like it's ready. Stir and taste as it goes to make sure you've got the spiciness to your liking. (This could be organic with better grocery shopping. It could also become veggie or vegan with omissions and substitutions.) Enjoy!