Spicy Chicken and Hominy Soup
“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
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 1 lb boneless skinless chicken breasts cubed
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 chipotle peppers in adobo sauce
- 2 cans chicken broth (14.5 oz. each), divided
- 1 can hominy (15 oz.), rinsed and drained
- 1 can chopped green chilies (4 oz.)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/4 tsp pepper
- 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.
1-1/2 cups: 277 calories, 10g fat (2g saturated fat), 67mg cholesterol, 1558mg sodium, 18g carbohydrate (4g sugars, 4g fibre), 26g protein.