Just Add Water Chicken And Hominy Soup Recipes

CHICKEN AND HOMINY SOUP WITH LIME AND 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.

JUST-ADD-WATER MISO CHICKEN NOODLE SOUP

Steps:

• Add the miso, chicken base, chili-garlic sauce and ginger to the bottom of a lidded 16-ounce heat-safe container. Top with the rice vermicelli, chicken, mushrooms, peas and scallions. Secure the lid and refrigerate until using, up to overnight.
• When ready to eat, add 1 1/4 cups boiling water to the container, cover and let sit until the noodles soften, about 7 minutes. Uncover and stir to dissolve the miso.

SPICY CHICKEN AND HOMINY MEXICAN SOUP

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.

CHICKEN AND HOMINY SOUP

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.

EASY CHICKEN POSOLE

Steps:

• Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
• Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

CHICKEN HOMINY SOUP

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.

JUST-ADD-WATER SHRIMP PAELLA SOUP

Steps:

• Put the rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken base, paprika and heaping 1/4 teaspoon salt in the container. Secure the lid, and refrigerate until using, up to overnight.
• When ready to eat, add boiling water to cover (about 1 cup). Stir gently, cover and let sit until the vegetables and shrimp are warmed through, 3 to 4 minutes.

CHICKEN AND HOMINY SOUP

Steps:

• PLACE water, chicken, pork hocks and quartered onion in large stockpot; cover. Bring to a boil. Reduce heat to low; cook, partially covered, for 1 1/2 hours or until meat begins to come off bones. Remove chicken and pork hocks from broth. Remove any meat from bones. Discard skin, bones and fat; chop meat. Refrigerate broth for 1 hour or until fat is solidified. Strain broth into large saucepan through fine mesh strainer.
• ADD meat, hominy, sliced onion, 1/2 cup salsa, salt, oregano and cumin to broth; stir. Bring to a boil. Reduce heat to low; cook, uncovered, for 25 to 30 minutes or until flavors are blended.
• SERVE in soup bowls topped with cabbage, remaining salsa and tortilla strips.

GREEN CHICKEN HOMINY SOUP

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.