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recipe

Spicy Chicken and Hominy Soup

This hearty Spicy Chicken and Hominy Soup is delicious and simple. The perfect dish to warm yourself on a cold day or satisfy a craving.

Prep Time 10 mins
Cook Time 35 mins
servings 4

Ingredients

  • 1-½ pounds Free Range Chicken Thighs, skin removed

  • 1 tablespoon olive oil

  • 1 cup carrot, diced ½ inch

  • 1 cup celery, diced ½ inch

  • 1 cup onion, diced ½ inch

  • 1 tablespoon chopped fresh garlic

  • 2 teaspoons ground cumin

  • 2 teaspoons chili powder

  • 6 cups low sodium chicken broth

  • 1-½ cups or 1-15 ounce can of hominy, drained

  • 1 can chopped tomato with juices

  • 1 tablespoon chopped chipotle peppers in adobo, (these are the canned variety in adobo sauce, use more or less for desired heat level)

  • 3 cups squash, ½ inch dice, such as chayote, yellow, summer squash

  • sea salt

  • black pepper

  • Garnish with fresh cilantro, crumbled cotija cheese, crushed tortilla chips and lime wedges.

Directions

  • 1. Over medium heat add a tablespoon of olive oil to a heavy bottom soup pot. Add diced carrot, diced celery, diced onion, chopped garlic and sauté on medium-high heat for about 2 minutes, stirring frequently, no browning.

    2. Add chicken, cumin, chili powder, broth, hominy, chopped tomato and chopped chipotle peppers.

    3. Cover and simmer gently for about 30 minutes until the internal temperature of thickest part of chicken reaches 180°F. Always use a meat thermometer to determine the temperature. Remove chicken from pot, shred chicken from bone and return to soup pot. Add squash and simmer 5 minutes more. Adjust seasoning with salt and pepper to taste.

    4. Garnish with fresh cilantro, crumbled cotija cheese, crushed tortilla chips and lime wedges.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.

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