SPICY CHICKEN AND HOMINY MEXICAN SOUP
Colorful, warm and spicy, this soup is destined to get your taste buds going. A wonderful comfort dish for any chilly day. Garnish with sour cream.
Provided by HG Little Chef
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 693.2 calories, Carbohydrate 68.2 g, Cholesterol 112 mg, Fat 36.4 g, Fiber 17.9 g, Protein 25.2 g, SaturatedFat 16.5 g, Sodium 1308.6 mg, Sugar 7.9 g
SPICY CHICKEN AND HOMINY SOUP
This slow-cooked soup is also called "posole," a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently-my soup answers the age-old chili question, "Red or green?" by using both!-Janet Christine McDaniel, Arlington, Texas
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1558mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.
CHICKEN AND HOMINY SOUP
Categories Blender Food Processor Chicken Onion Pepper Tomato Quick & Easy Low Cal High Fiber Dinner Lunch Winter Healthy Cilantro Hominy/Cornmeal/Masa Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 main-course servings
Number Of Ingredients 10
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.
CHILI CHICKEN WITH HOMINY HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
- Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.
- Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
- Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.
Nutrition Facts : Calories 507 calorie, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 572 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 34 grams
CHILIED CHICKEN AND HOMINY SOUP
Hominy and chicken combine in this chili flavored broth-based soup. Spicy, so hold on to your hat! More chicken can be added if desired. WW points = 4/serving
Provided by Brooke the Cook in
Categories Clear Soup
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 211.2, Fat 3.1, SaturatedFat 0.5, Cholesterol 43.9, Sodium 1183.9, Carbohydrate 24.2, Fiber 5, Sugar 4, Protein 21.3
CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO
This is how you eat soup when it's hot outside. I like to season the chicken with chili powder and cumin, then toss them in the turbo broiler.
Provided by Nyki
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 26.1 g, Cholesterol 38.9 mg, Fat 8.2 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 1.4 g, Sodium 1578.2 mg, Sugar 6 g
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.
ROTISSERIE CHICKEN CHILI WITH HOMINY AND CHILES
Spices permeate the entire dish - cumin, oregano, and cayenne pepper - and hominy adds an authentic Southwestern accent to this chicken chili. Save a big chunk of time simply by using rotisserie chickens from the supermarket and canned chicken broth as the chili base.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Yield 16
Number Of Ingredients 15
Steps:
- Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
- Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
- Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
- Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 20.2 g, Cholesterol 98.4 mg, Fat 25 g, Fiber 3.6 g, Protein 32.1 g, SaturatedFat 6.9 g, Sodium 962.7 mg, Sugar 3.8 g
BROTHY CHICKEN SOUP WITH HOMINY AND POBLANO
This vibrant, hearty weeknight chicken soup is reminiscent of pozole, and achieved in record time. It starts with a base of onion and poblano pepper spiced with cumin, coriander and oregano. Broth is added, chicken thighs are simmered, then shredded, and cooked hominy is added for heft (though cooked rice would work equally well). The toppings stray from tradition: Crumbled tortilla chips provide crunch, as do snappy radishes; richness comes in the form of avocado or sour cream. Lay out bowls filled with various garnishes and let guests assemble as they like.
Provided by Colu Henry
Categories dinner, easy, weeknight, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
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