CHICKEN*****Spicy Chicken and Hominy Soup

By Unblond1

11/09/16 - Great for both. Quite similar to my chicken tortilla soup but with hominy.

Ingredients

• TO FINISH:
• 1 tablespoon olive oil
• 2 medium carrots, diced
• 1 medium onion, diced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 2 teaspoons ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 6 cups chicken stock
• 1/2 cup hominy grits, cooked for about 60-80 minutes on regular cycle in rice cooker, then drained, reserving liquid
• 2 - 4 tablespoons hominy cooking liquid
• 8 ounces poached chicken breast, shredded
• 1 can fire-roasted tomatoes
• 1 - 2 teaspoons chipotle in adobo sauce (to taste)
• 1 cup chopped fresh cilantro leaves
• 1 lime, halved
• TOPPINGS:
• 1 medium avocado, diced
• fried tortilla strips
• lime wedges
• 1/4 cup crumbled queso fresco or feta or tex-mex blend
• 1/4 cup chipotle-lime crema

Details

Servings 6

Preparation

Step 1

Add olive oil to dutch oven or large saucepan and heat over medium heat. Add carrots, onion, celery, cilantro stems and garlic and cook for about 5 minutes until vegetables are softened, stirring occasionally. Add chile powder, cumin, oregano and salt, stir to combine and cook for one minute. Add chicken stock and bring to boil.

Stir in hominy, tomatoes, chicken and chipotle and simmer for 5 minutes. Divide into three portions, freezing two.

To serve, reheat soup and stir in the cilantro and lime juice and ladle into serving bowls. Top with avocado, crema, queso fresco, tortilla strips and more cilantro if desired. Squeeze with a bit of fresh lime and serve.

Nutrition Facts - 6 Servings w/toppings

Calories 342.7
Total Fat 14.2 g
Saturated Fat 2.6 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.4 g
Cholesterol 35.4 mg
Sodium 1,293.5 mg
Potassium 830.5 mg
Total Carbohydrate 35.9 g
Dietary Fiber 7.7 g
Sugars 5.3 g
Protein 20.2 g