Chicken and Hominy Soup
Recipe GLPRf96021acd0a2e1
A hearty, warming soup combining shredded roasted chicken with hominy in a savory broth infused with cumin and smoked paprika. Fresh tomatoes and cilantro add brightness to this comforting dish that serves eight.
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Ingredients
3 tablespoons olive oil
3 bunches green onions, sliced
4 teaspoons ground cumin
2 1/2 teaspoons smoked paprika
10 cups low-salt chicken broth
1 can (14 1/2 ounces) petite diced tomatoes in juice
1 purchased roast chicken, meat shredded, skin and bones discarded
4 teaspoons hot pepper sauce
3 cans (15 ounces each) golden or white hominy in juice
1 cup fresh cilantro, chopped
Directions
Heat olive oil in a large heavy-bottomed pot over medium-high heat.
Add sliced green onions, ground cumin, and smoked paprika to the hot oil. Sauté for about 5 minutes, stirring occasionally, until fragrant and the green onions begin to soften.
Pour in the low-salt chicken broth, then add the canned petite tomatoes with their juice and the shredded roasted chicken meat.
Stir in the hot pepper sauce.
Drain and rinse the hominy, then place it in a food processor or blender with about 1/4 cup of the cooking liquid. Puree until smooth, then stir the hominy mixture into the soup.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer gently for 15 minutes to allow the flavors to meld.
Remove the pot from heat and stir in the fresh chopped cilantro.
Ladle the soup into serving bowls and serve hot.
