Chicken Hominy Soup Recipes

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SPICY CHICKEN AND HOMINY SOUP



Spicy Chicken and Hominy Soup image

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

1 pound boneless skinless chicken breasts, cubed
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 chipotle peppers in adobo sauce
2 cans (14-1/2 ounces each) chicken broth, divided
1 can (15 ounces) hominy, rinsed and drained
1 can (4 ounces) chopped green chilies
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon pepper

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 WITH LIME AND CILANTRO



Chicken and Hominy Soup with Lime and Cilantro image

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

1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon paprika
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can hominy, undrained
4 cooked skinless, boneless chicken thighs, chopped
1 (14.5 ounce) can diced tomatoes in juice
1 (14.5 ounce) can water
6 green onions, sliced
1 lime, juiced, or to taste
1 dash hot sauce, or to taste
1 cup chopped fresh cilantro

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

BROTHY CHICKEN SOUP WITH HOMINY AND POBLANO



Brothy Chicken Soup With Hominy and Poblano image

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

3 tablespoons olive oil
1 large yellow onion, finely chopped
1 large poblano chile, deseeded and finely chopped
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano, preferably Mexican oregano
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
6 cups homemade or store-bought low-sodium chicken stock
3/4 pound boneless, skinless chicken thighs
1 (15-ounce) can hominy, drained and rinsed, or 2 cups cooked rice
1 lime, quartered, for serving
Crumbled tortilla chips, thinly sliced radishes, diced avocado, roughly chopped cilantro, thinly sliced scallions or sour cream, for garnishing

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.

CHICKEN AND HOMINY SOUP



Chicken and Hominy Soup image

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

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 (14 1/2-ounce) can petite tomatoes in juice
1 purchased roast chicken, meat shredded, skin and bones discarded
4 teaspoons hot pepper sauce
3 (15-ounce) cans golden or white hominy in juice
1 cup chopped fresh cilantro

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.

CHICKEN SOUP WITH WILD RICE AND HOMINY



Chicken Soup with Wild Rice and Hominy image

We love the combination of wild rice and hominy in this simple soup. Brown rice or any leftover cooked grain would work well, too. We use a few tricks to get maximum comforting flavor into the soup, starting by enriching the chicken broth with a roast chicken carcass and by adding chopped cilantro and scallion at the very end for freshness.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 cups (4 servings)

Number Of Ingredients 12

1/2 cup wild rice
Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
4 cups low-sodium chicken broth
2 medium carrots, sliced into 1/4-inch-thick rounds
2 celery stalks, cut into 1/4-inch-thick slices
1 medium onion, chopped
Kosher salt
1/2 cup loosely packed cilantro leaves
3 scallions
One 15-ounce can hominy, drained
Lime wedges for serving
1 bay leaf

Steps:

  • Cook the rice according to package directions; set aside to cool.
  • Put the chicken carcass and bones in a large pot (they can be in pieces). Cover with the broth and 4 cups water. Bring to a boil over medium-high heat; reduce the heat and simmer for 20 minutes. Skim any foam or fat from the top of the broth with a ladle as necessary.
  • Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth. Bring back to a simmer and cook until the vegetables are about half cooked (they will still offer a little resistance when poked with a knife), about 10 minutes.
  • Meanwhile, when the carcass and bones are cool enough to handle, pick off any meat and shred it into bite-size pieces. Roughly chop the cilantro and scallions together.
  • Add the shredded chicken, cooked rice, hominy and cilantro-scallion mixture to the broth and simmer until warmed through, about 1 minute. Season with 1/2 teaspoon salt or more to taste. Serve hot with lime wedges.

JUST ADD WATER CHICKEN AND HOMINY SOUP



Just Add Water Chicken and Hominy Soup image

All you have to do is add boiling water to the prepped ingredients and wait a few minutes before eating this quick lunch inspired by the hearty and comforting pozole soup enjoyed throughout Mexico. Salsa verde adds nice acidity and heat; crushed tortillas add crunch and saltiness.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 10

1/4 cup jarred salsa verde
Heaping 1/2 teaspoon chicken base
2 pinches ground cumin
1/3 cup shredded rotisserie chicken
1/4 cup rinsed canned hominy
1/4 cup rinsed canned pinto beans
1/4 cup coleslaw mix or shredded cabbage
1 radish, sliced thinly, optional
1 tablespoon roughly chopped fresh cilantro leaves
2 tablespoons crushed salted tortilla chips

Steps:

  • Put the salsa verde, chicken base and cumin in the bottom of a 16-ounce lidded heat-safe container. Top with the chicken, hominy, beans, coleslaw mix, radishes if using and cilantro. Sprinkle the tortilla chips on top. Secure the lid, and refrigerate up to overnight.
  • When ready to eat, add 1 cup boiling water, and stir just to allow the water to reach the bottom of the container. Cover, and let sit 3 minutes. Stir again, and eat hot.

CHICKEN, CHORIZO, AND HOMINY STOUP



Chicken, Chorizo, and Hominy Stoup image

Categories     Chicken     Corn     Simmer

Yield 4 servings

Number Of Ingredients 14

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1/2 pound chorizo or andouille sausage, casings removed, cut in half lengthwise and then thinly sliced into half moons
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon ground coriander, 1/3 palmful
1 bay leaf
1 large onion, chopped
3 large garlic cloves, chopped
3 celery ribs, chopped
1 chipotle chili in adobo, finely chopped
Salt and black pepper
1/2 bunch kale, washed and trimmed of thick stems, leaves coarsely chopped
1 15-ounce can hominy
1 quart chicken stock
1 1/2 to 2 pounds chicken tenders, cut into bite-size piece

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.

GREEN CHICKEN HOMINY SOUP



Green Chicken Hominy Soup image

Make and share this Green Chicken Hominy Soup recipe from Food.com.

Provided by cuteandbublee

Categories     Chicken Breast

Time 2h40m

Yield 15 serving(s)

Number Of Ingredients 15

5 chicken breasts
1 (32 ounce) can chicken broth
1 (32 ounce) can hominy
3 medium white onions, chopped fine
1 bunch fresh cilantro, chopped fine
8 garlic cloves, whole
salt and pepper
garlic salt
2 (14 ounce) cans green chili sauce
3 tablespoons Menudo Spice Mix (or until desired taste)
oregano
cilantro
onion
lemon
lime

Steps:

  • boil chicken for about 1 hour in water.
  • while its cooking add onions and garlic
  • skim off fat.
  • add chili and cook 15 minutes
  • add the rest of the ingredients and cook for 30 minutes
  • serve with toppings.

Nutrition Facts : Calories 159.7, Fat 5.5, SaturatedFat 1.5, Cholesterol 30.9, Sodium 376.2, Carbohydrate 14.4, Fiber 2.9, Sugar 3.6, Protein 13

CHICKEN HOMINY SOUP



Chicken Hominy Soup image

I don't eat pork so I made a kosher version of a very delicious meal. This is amazing and I always seem to be doubling this recipe--it disappears so fast on the table. If the chili powder is omitted, it's more of a chicken soup instead of a spicy soup.

Provided by cuteandbublee

Categories     Very Low Carbs

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 lbs chicken, cut into 1 inch cubes
2 tablespoons oil
1 white onion, chopped
3 -5 garlic cloves, minced
10 cups chicken broth
1 teaspoon dried oregano
2 teaspoons salt
3 tablespoons ground red chili powder
3 cups hominy, drained (white hominy, aka posole or pozole)

Steps:

  • Brown chicken in oil in a pot.
  • Remove chicken with a slotted spoon and keep warm.
  • Heat the pot to medium and add onion and garlic and sauté till the onion softens.
  • Add chicken, chicken broth, oregano, salt and chili powder to pot.
  • Reduce heat to low cover and cook for 90 minutes.
  • Add hominy cook 15 more minutes.
  • This is the time to check the seasonings and adjust to taste.
  • Ladle into soup bowls garnish with onion, cilantro,lime, cheese (get creative).
  • Warm tortillas on the side always please the belly.

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