“Chicken Verde Hominy Soup”

Hey, hey, hey! Soup’s On! Chilly weather, snowy weather always means soup, my Chicken Verde Hominy Soup to be exact. As Campbell’s says, “Soup does the body good.” My husband would agree any day of the week as the man just loves a piping hot bowl. Loaded with tender chicken, roasted chiles, charred tomatillos, and hominy.

Chicken Verde Hominy Soup

Start with the holy trinity of carrots, celery, and onion along with red bell pepper as the base of great food to come. Saute’ vegetables until softened. Precooked chicken breast is used but if you’d like to use rotisserie chicken be my guest. I’m always about saving time where I can. Also know you can prepare many of the ingredients ahead of time. Makes meal time come together so much faster.

Chicken Verde Hominy Soup

Roasting the chiles takes a couple of minutes and charring the tomatillos is super easy. Let the tomatillos cool a bit before putting in the blender or food processor as steam will build up in container. Add the tomatillo mixture to your Dutch oven with vegetables, chicken, chicken broth, and hominy. Simmer soup for about 45 minutes until hominy is tender. Enjoy this soup topped with sour cream and chopped cilantro for an added pop of freshness.

Chicken Verde Hominy Soup

Next time you get a hankering for a tummy warming bowl of soup, give my Chicken Verde Hominy Soup a try. Enjoy the tangy tomatillos and slight heat of chiles, chunks of chicken and tender hominy. It’s a beautiful combination and even makes a great lunch the next day or two. Kids will enjoy this soup especially served with tortilla chips. Sure to become a new family favorite and let’s not forget about football Sundays. Perfect soup for a large crowd. Leave me a comment if you make this recipe.

Chicken Verde Hominy Soup

 

Chicken Verde Hominy Soup

2 Poblano chiles

1 Serrano chile

1 1/2-pounds tomatillos, skin removed, cut in half

1/4 cup chopped fresh cilantro

1 1/2 t. ground cumin

1 t. dried oregano

3 cups low-sodium chicken broth, divided

2 T. Olive oil

1 large white onion, diced

1 rib of celery, diced

1/2 cup diced carrot

1/2 cup diced red bell pepper

2 T. all-purpose flour

1 T. finely chopped garlic

1-pound boneless, skinless chicken breast, cooked and shredded

3/4 t. kosher salt, divided

1/2 t. black pepper

1 – 29 oz. can white hominy, rinsed and drained

Sour cream, for garnish

Chopped cilantro, for garnish

 

Blacken chiles on a gas burner or in a dry cast iron skillet. Place chiles n a plastic for 15 minutes to help loosen skins. Once cool enough to handle, peel and seed chiles; set aside.

Line a jelly roll pan with foil and place tomatillos cut-side up. Broil tomatillos until charred, 10 – 15 minutes.

In a blender, blend chiles, tomatillos, cilantro, cumin, oregano, and 1 cup of chicken broth until smooth. Set aside.

Heat Olive oil in a Dutch oven over medium-high heat. Add in onion, celery, carrot, bell pepper, 1/2 t. salt, and black pepper. Sauté for 3 minutes, stirring occasionally.

Stir in flour and cook for 2 minutes. Add in garlic and cook for about 30 seconds.

Pour in chile-tomatillo mixture, remaining chicken broth, chicken, and hominy. Add in remaining salt or more if needed.

Cover and low simmer for 45 minutes, stirring occasionally.

Ladle soup into individual serving bowls, topping each with sour cream and a sprinkle of chopped cilantro.

 

Makes 8 servings.