Chicken And Hominy Soup Recipes

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.

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.

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 HOMINY SOUP

Steps:

• Brown chicken in oil in a pot.
• Remove chicken with a slotted spoon and keep warm.
• Heat the pot to medium and add onion and garlic and sauté till the onion softens.
• Add chicken, chicken broth, oregano, salt and chili powder to pot.
• Reduce heat to low cover and cook for 90 minutes.
• Add hominy cook 15 more minutes.
• This is the time to check the seasonings and adjust to taste.
• Ladle into soup bowls garnish with onion, cilantro,lime, cheese (get creative).
• Warm tortillas on the side always please the belly.

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.

CHICKEN, CHORIZO, AND HOMINY STOUP

Steps:

• Preheat a soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 minutes. Add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper and cook for about 5 minutes, stirring frequently. Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring up to a bubble. Simmer for about 10 minutes. Add the chicken pieces and simmer for 5 minutes, or until cooked through. Remove the bay leaf and serve the stoup.

EASY CHICKEN POSOLE

Steps:

• Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
• Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

CHILIED CHICKEN AND HOMINY SOUP

Steps:

• Brown chicken over medium-high heat in saucepan.
• Remove chicken from saucepan, keep warm.
• Reheat saucepan to medium heat and saute onion and garlic until onion in translucent.
• Add cooked chicken, chicken broth, oregano, and chili powder and combine. Reduce heat to low cover and cook 15 minutes.
• Add hominy cook 15 more minutes.