|Skinless chicken breast halves||18 Ounce (3 Pieces, 6 Ounce Each)|
|Onion||1 Medium, sliced|
|Garlic||3 Clove (15 gm), minced|
|Chicken flavored bouillon granules||1 Teaspoon|
|Water||4 Cup (64 tbs)|
|Canned white hominy||16 Ounce, drained (1 Can)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Chopped sweet pepper||1⁄2 Cup (8 tbs) (Yellow Colored)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Dried whole oregano||1 Teaspoon|
|Dried coriander||1 Teaspoon (Whole)|
|Seeded chopped tomato||1 3⁄4 Cup (28 tbs)|
|Finely shredded iceberg lettuce||1 1⁄2 Cup (24 tbs)|
|Sliced radish||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
Combine first 6 ingredients in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 35 minutes or until chicken is tender.
Remove chicken from broth; skim fat from broth, reserving broth.
Bone chicken, and chop.
Combine reserved broth, chicken, hominy, sweet red pepper, sweet yellow pepper, chili powder, ground cumin, oregano, coriander, and salt in pan, stirring well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Stir in chopped tomato; cook, uncovered, 5 minutes.
Ladle soup into individual bowls.
Top each serving with 1/2 cup chopped lettuce and 1 tablespoon sliced radish.