Green Mexican Hominy and Chicken Soup

Introduction

Embark on a culinary journey with our tantalizing Green Mexican Hominy and Chicken Soup recipe. Bursting with vibrant flavors and wholesome ingredients, this hearty soup is a celebration of Mexican cuisine at its finest. Tender chicken, hearty hominy, and a medley of aromatic spices come together to create a bowl of comfort that’s perfect for any occasion.

Why You’ll Love This Recipe

This soup is a delightful blend of flavors and textures that offers both comfort and excitement. Its rich, savory broth is complemented by tender chicken and chewy hominy, creating a satisfying dish that warms you from the inside out. Perfect for chilly evenings or whenever you crave a taste of Mexico, this soup is as nourishing as it is delicious.

Kitchen Equipment You’ll Need

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring spoons
• Wooden spoon or spatula

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 2 cans (15 oz each) hominy, drained and rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 poblano peppers, roasted, peeled, seeded, and chopped
• 1 can (4 oz) green chilies, diced
• 6 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

Preparing the Ingredients

1. Begin by gathering all the necessary ingredients for the Green Mexican Hominy and Chicken Soup recipe.
2. Dice the boneless, skinless chicken breasts into bite-sized pieces.
3. Finely chop the onion, mince the garlic, and dice the roasted poblano peppers.
4. Drain and rinse the hominy to remove any excess starch.

Cooking the Soup

1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot, sautéing until softened and fragrant.
3. Stir in the diced chicken breast, cooking until lightly browned on all sides.
4. Add the diced roasted poblano peppers and green chilies to the pot, stirring to combine.
5. Pour in the chicken broth, ensuring it covers the ingredients in the pot.
6. Add the drained and rinsed hominy to the pot, stirring well to incorporate.
7. Season the soup with ground cumin, dried oregano, ground coriander, salt, and black pepper, adjusting the seasoning to taste.
8. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
9. Once the soup is ready, ladle it into bowls and garnish with freshly chopped cilantro.
10. Serve the Green Mexican Hominy and Chicken Soup hot, accompanied by lime wedges for a hint of citrusy freshness.

Tips for Success

• Roast the poblano peppers until their skins are charred for the best flavor.
• Adjust the level of spiciness by adding more or fewer green chilies.
• Use fresh lime juice for the best citrus flavor when serving.

Additional Tips or Variations

• For a creamier texture, stir in a splash of cream or coconut milk before serving.
• Swap chicken for turkey or pork for a different protein option.
• Add a handful of spinach or kale for extra greens.

Nutritional Highlights (Per Serving)

Calories: 250, Protein: 20g, Carbohydrates: 30g, Fat: 5g, Fiber: 5g

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time? Yes, this soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Can I freeze this soup? Absolutely! Allow the soup to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months.

What can I use instead of hominy? If you can’t find hominy, try using canned corn or chickpeas as substitutes.

Conclusion

We hope you enjoy making and savoring our Green Mexican Hominy and Chicken Soup as much as we do. It’s a delightful dish that’s sure to become a favorite in your household. Don’t forget to share your cooking experiences and any creative twists you try with this recipe. Enjoy!