Description
A robust and hearty soup featuring tender chicken and hominy in a rich, spiced broth.
Ingredients
Scale
- 1 pound chicken breast
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 medium onion, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 8 cups chicken broth
- 1 tablespoon Mexican oregano
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1 bay leaf
- 1 can hominy (about 25 ounces)
- 2 ancho peppers
- 2 guajillo peppers
- 3 ounces tomato paste (optional)
- 1 lime + extras for serving
- FOR GARNISH: sliced radishes or pickled radishes, fresh cilantro, sliced jalapenos or serranos, onion, sliced avocado, lime wedges, tortilla strips, hot sauce
Instructions
- Heat a small pan over medium heat and add the ancho and guajillo peppers. Dry roast them for 2–3 minutes, flipping occasionally, until fragrant.
- Transfer the roasted peppers to a bowl of very hot water and cover for about 20 minutes to soften.
- Place the softened peppers into a food processor along with the tomato paste (if using) and a few tablespoons of the soaking liquid. Add salt and process until smooth. Set aside.
- In a large pot, heat the olive oil over medium heat. Chop the chicken breast into bite-sized chunks, then season with salt, pepper, and chili powder. Sear the chicken in the pot for a couple of minutes on each side until golden brown.
- Add the chopped onion and jalapenos to the pot. Cook for 5 minutes, stirring occasionally, until the onions turn glossy and slightly softened.
- Stir in the garlic and cook for an additional minute, until fragrant.
- Pour in the chicken broth and add the bay leaf, oregano, thyme, cumin, and hominy. Stir to combine and then reduce the heat to a simmer.
- Swirl in the chili paste and allow the mixture to simmer for 30 minutes to 1 hour.
- Just before serving, squeeze in the juice from half a lime to brighten the flavors. Top with your choice of garnishes.
Notes
Make sure to taste your soup before serving. Adjust seasoning as needed to suit your preferences. This dish stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg