The Walsh Cookbook

This is a really good, and easy (cheater) version of a classic Mexican soup, and is great for a quick but delicious dinner.  We've even had it while we were camping before because it's so easy.  And with all the different toppings you can add, everybody can make theirs however they like. what you will need 2 Tbsp. vegetable oil 1 medium onion, finely chopped (about 1 cup) 1 cup bottled green tomatillo salsa—(or more to taste if quite mild) 4 cups canned chicken broth 1 rotisserie chicken, skin and bones discarded and meat shredded Two 15-ounce cans white hominy (found in the canned bean aisle), rinsed and drained Kosher salt and freshly ground pepper Accompaniments: Finely chopped onion Chopped avocado Sliced radishes Chopped cucumbers Chopped cilantro Lime wedges Shredded Napa or regular head cabbage Tortilla chips, crushed a bit Grated or crumbly cheese Extra hot sauce like Cholula or Tapatio