Green Mexican Hominy and Chicken Soup
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
½ teaspoon ground coriander
Salt and black pepper, to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Instructions
Prepare Ingredients:
Dice the chicken breasts into bite-sized pieces.
Finely chop the onion and mince the garlic.
Dice the roasted poblano peppers.
Drain and rinse the hominy.
Cook the Soup:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and minced garlic, sautéing until softened and fragrant.
Stir in the diced chicken, cooking until lightly browned on all sides.
Add the roasted poblano peppers and diced green chilies, stirring to combine.
Pour in the chicken broth, ensuring it covers all ingredients.
Stir in the drained hominy.
Season with ground cumin, dried oregano, ground coriander, salt, and black pepper to taste.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.
Serve:
Ladle the soup into bowls and garnish with freshly chopped cilantro.
Serve hot, accompanied by lime wedges for a citrusy kick.
Serving Suggestions
Enjoy the soup on its own, or pair it with warm tortillas or crusty bread.
For added richness, top each serving with a dollop of sour cream or a sprinkle of shredded cheddar cheese.
Delight in the vibrant flavors of this Green Mexican Hominy and Chicken Soup, perfect for cozy nights in or festive gatherings with loved ones.
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