Chilied Chicken and Hominy Soup
Warm up with a bowl of hearty and flavor-packed Chilied Chicken and Hominy Soup, a delightful fusion of smoky spices, tender shredded chicken, and satisfying bites of hominy. This vibrant Mexican-inspired soup features layers of flavor from fire-roasted tomatoes, poblano peppers, and a medley of bold seasonings like cumin, oregano, smoked paprika, and chipotle chili powder. The recipe strikes the perfect balance of spice and freshness, thanks to a splash of tangy lime juice and garnishes of creamy avocado and fragrant cilantro. Ready in just 50 minutes, this one-pot wonder is perfect for busy weeknights or chilly evenings. Serve it with crisp tortilla strips on top for added crunch, and enjoy a soul-soothing meal that's as comforting as it is irresistible. Keywords: Chilied Chicken and Hominy Soup, Mexican-inspired soup, smoky chicken soup, hominy recipe, spicy chicken soup, one-pot dinner, quick weeknight soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs (boneless, skinless)
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 2 poblano peppers (diced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon chipotle chili powder
- 14.5 ounces fire-roasted diced tomatoes (canned)
- 15 ounces hominy (canned, drained and rinsed)
- 4 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons lime juice (freshly squeezed)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 avocado (sliced, for garnish)
- 1 cup tortilla strips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the chicken thighs and cook for 4-5 minutes on each side, until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and poblano peppers, cooking for another 2 minutes.
Add the ground cumin, dried oregano, smoked paprika, and chipotle chili powder to the pot, stirring to coat the vegetables in the spices.
Pour in the fire-roasted diced tomatoes and cook for 2 minutes, letting the mixture thicken slightly.
Stir in the hominy and chicken broth. Return the chicken thighs to the pot and bring the soup to a simmer.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
Season the soup with salt and pepper, then stir in the freshly squeezed lime juice.
Serve hot, garnished with chopped fresh cilantro, sliced avocado, and optional tortilla strips.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 6519 mg | 283% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 32.0 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4171 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
