Hominy Chicken Soup

From Brian Ferguson

Serves ???

[Editor’s note: This was such a hit that two people have already emailed asking for the recipe. Something about the hominy is just ineffably, addictively soothing. It’s like finding a soup made out of your favorite blankie.]

Ingredients

½ cup olive oil

1 #10 can of white hominy with hominy broth

4 pounds boneless, skinless chicken breasts

2 medium onions, ¼” dice

1 green pepper, fine dice

5 ribs celery, ¼” dice

3 carrots with skin, washed well, quartered lengthwise and sliced thin

4 baker potatoes, washed and cut into 1/4’” dice

3 tablespoons ground cumin

2 tablespoons granulated garlic powder

2 tablespoons dried oregano

1 tablespoon chile powder

2 tablespoons adobo seasoning

1 tablespoon black pepper

1 tablespoon Old Bay seasoning

1 gallon vegetable stock

4 chicken bouillon cubes

12 small limes

4 tablespoons butter

Salt to taste

Preparation

Heat olive oil and saute onions in a heavy-bottomed pot over medium heat for 5 minutes, stirring every couple of minutes. Mix together spices. Add green pepper and celery along with half of the spice mixture, sauté for 5-7 minutes stirring frequently. Add hominy, carrots, potatoes, whole chicken breast vegetable stock, and bouillon cubes. Bring soup to a boil then turn down to simmer. Add the other half of the spice mixture and simmer for 15-18 minutes. Meanwhile, juice limes.

Remove chicken breasts from soup with tongs and cut into ¼” dice. Add chicken back into the pot along with the lime juice and butter. Adjust salt. Simmer for 5-7 minutes.

Serve with crispy corn tortilla strips.

Posted: Friday Jan 15,2010 04:45 PM In Soup Recipes