Best Chicken And Hominy Soup Recipes

CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO

Steps:

• Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.

SPICY CHICKEN AND HOMINY SOUP

Steps:

• In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken., Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chilies, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.

SPICY CHICKEN AND HOMINY MEXICAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
• Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

CHICKEN AND HOMINY SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add green onions, cumin, and paprika; sauté 5 minutes. Add broth, tomatoes with juice, chicken, and hot pepper sauce. Puree hominy with juice in processor or blender. Mix into soup; bring to boil. Reduce heat; simmer 15 minutes. Stir in cilantro. Ladle soup into bowls.

BROTHY CHICKEN SOUP WITH HOMINY AND POBLANO

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and poblano and cook, stirring occasionally, until they have softened without taking on any color, 4 to 6 minutes. Add the garlic, cumin, coriander, oregano and red-pepper flakes, if using, and cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute more. Season well with salt and pepper.
• Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. When cool enough to handle, shred the meat.
• Add the shredded chicken back to the pot along with the hominy and allow everything to simmer together for 5 to 10 minutes more. Season to taste with salt and pepper.
• Ladle into soup bowls. Serve with limes, for squeezing on top, and bowls of optional garnishes.

SPICY CHICKEN AND HOMINY (CHICKPEA) SOUP

Steps:

• Cook the onions, celery, garlic and salt in the oil until soft, 4-6 minutes Add broth, chicken, hominy (chickpeas), and chipotles, simmer 5 or more minutes. Serve with toppings and tortillas Notes: We used garbanzo beans because we couldn't find hominy. It took most of a rotisserie chicken bought at Zabars. There was a thigh and two legs and two wings left over.

CHICKEN AND HOMINY SOUP WITH CILANTRO AND LIME

Steps:

• 1. Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. To the seasoned oil, add broth, hominy, chicken, diced tomatoes and juice, water, green onions, chopped jalapeno, lime juice, hot sauce and pepper; bring to a boil.
• 2. Reduce heat and simmer until flavors have blended, about 15 minutes.
• 3. Garnish each serving with chopped cilantro, crushed tortilla chips and a dollop of sour cream, and serve hot.

CHICKEN SOUP WITH WILD RICE AND HOMINY

Steps:

• Cook the rice according to package directions; set aside to cool.
• Put the chicken carcass and bones in a large pot (they can be in pieces). Cover with the broth and 4 cups water. Bring to a boil over medium-high heat; reduce the heat and simmer for 20 minutes. Skim any foam or fat from the top of the broth with a ladle as necessary.
• Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth. Bring back to a simmer and cook until the vegetables are about half cooked (they will still offer a little resistance when poked with a knife), about 10 minutes.
• Meanwhile, when the carcass and bones are cool enough to handle, pick off any meat and shred it into bite-size pieces. Roughly chop the cilantro and scallions together.
• Add the shredded chicken, cooked rice, hominy and cilantro-scallion mixture to the broth and simmer until warmed through, about 1 minute. Season with 1/2 teaspoon salt or more to taste. Serve hot with lime wedges.

SPICY CHICKEN AND HOMINY SOUP

Steps:

• Cook the onion, celery, and garlic in the oil with ½ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
• Add the chicken broth, chicken, hominy, and chipotles. Simmer for 5 minutes.
• Serve the soup with the tortilla chips.
• Quick Tip
• You can also make this recipe with 2 boneless, skinless chicken breasts. Add them to the soup with the broth (but don't add the hominy or chipotles); simmer until cooked through, 8 to 10 minutes. Remove the breasts, shred, and return the meat to the soup along with the hominy and chipotles.