Green Chile Chicken Soup

When the cold weather settles in, nothing feels quite as comforting as a warm bowl of soup. This is one of the soups that Mikey and I always look forward to during the winter months.

Hominy is a key ingredient that Mikey and I really love. It’s made from dried corn kernels treated with an alkali solution, which gives it a unique texture and flavor. In soup, hominy soaks up the broth’s flavors while maintaining its shape, adding a delightful texture contrast to the tender chicken and soft vegetables.

Ingredients:

• Olive Oil: 1-2 tbsp

• Salt: 1 tsp

• Black Pepper: 1/2 tsp black pepper

• Chicken: 1-2 Boneless, skinless chicken breasts or 1 lb thighs

• Onion: 1/2 Onion, diced

• Garlic: 4 Cloves, minced

• Spices:

  • 1 tsp cumin

  • 1 tsp ground coriander

  • ½ tsp garlic powder

  • ½ tsp oregano

• Sweet Corn: 1 (15 oz) can, drained

• Green chiles: 1-2 Roasted and peeled green chiles fresh or 2 (7 oz) cans, drained

• Chicken broth: 6 cups, low sodium

• Hominy: 1 (15 oz) can, drained

• Lime: Fresh lime juice added at the end brightens the flavors and adds a touch of acidity.

• Optional toppings: Chopped cilantro, diced avocado, or shredded cheese

  
  

Instructions:

1. Prepare the chicken: Season the chicken with salt and pepper. In a large pot, heat a little oil and brown the chicken on both sides. Remove and set aside.

2. Sauté aromatics: In the same pot, add chopped onion and garlic. Cook until softened and fragrant.

3. Add spices and chiles: Stir in cumin, oregano, and chili powder. Then add the roasted green chiles and sweet corn, stirring to combine.

4. Add broth and chicken: Pour in the chicken broth and return the chicken to the pot. Bring to a simmer and cook until the chicken is cooked through, about 20 minutes.

5. Shred the chicken: Remove the chicken, shred it with two forks, and return it to the pot.

6. Add hominy: Drain and add it to the soup. Simmer for another 10 minutes to let the flavors meld.

7. Finish with lime: Just before serving, squeeze fresh lime juice into the soup. Taste and adjust seasoning if needed.

8. Optional Toppings: Chopped cilantro, diced avocado, or shredded cheese

Yields 4-6 servings

Tips:

• Precook chicken in a pressure cooker and add at the end with the hominy until warmed through just before serving.

• Roast your own chiles if possible. Roasting fresh green chiles adds a smoky flavor that canned chiles can’t match.

• Use homemade chicken broth for a richer taste, or choose a low-sodium store-bought broth to control salt levels.

• Don’t skip the lime. The acidity cuts through the richness and brightens the soup.

• Add toppings to customize each bowl. Cilantro adds freshness, avocado brings creaminess, and cheese adds a savory finish.

• Make it ahead. This soup tastes even better the next day as the flavors deepen.