chile-chicken posole soup by J. Massie

1lb. skinless, boneless chicken breasts, raw, diced
1 teaspoon dried thyme
salt and pepper
2 Tblsp. veg. oil
1 white onion, diced
1 jalapeno pepper, chopped, seeds removed for less heat
2 cloves garlic, minced
1 large can whole green chiles, drained
1 cup fresh cilantro
4 cups chicken broth
2 15 oz. cans hominy, drained

garnishes: sliced avocado and radishes, tortilla chips

1. Season the chicken with salt, pepper, and 1/2 tsp. thyme, set aside.

2. Heat oil in large saucepan over med heat. Add onion, garlic, and jalapeno and cook 5 minutes until soft. Transfer to a blender, add chiles, celantro and 1/2 tsp thyme and puree until smooth. Return to saucepan and cook over med heat until sauce thickens, about 5 minutes.

3. Add broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes.