Spicy Chicken And Hominy Chickpea 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.

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.

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.