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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the ground cumin, dried oregano, smoked paprika, and chipotle chili powder to the pot, stirring to coat the vegetables in the spices.

Step 4

Pour in the fire-roasted diced tomatoes and cook for 2 minutes, letting the mixture thicken slightly.

Step 5

Stir in the hominy and chicken broth. Return the chicken thighs to the pot and bring the soup to a simmer.

Step 6

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.

Step 7

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.

Step 8

Season the soup with salt and pepper, then stir in the freshly squeezed lime juice.

Step 9

Serve hot, garnished with chopped fresh cilantro, sliced avocado, and optional tortilla strips.

Nutrition Facts

Serving size	(2928.7g)

Amount per serving	% Daily Value*
Calories	2497.4

Total Fat 115.3g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 494.4mg	0%
Sodium 6519.3mg	0%
Total Carbohydrate 212.8g	0%
Dietary Fiber 34.4g	0%
Total Sugars 32.0g
Protein 156.3g	0%

Vitamin D 0IU	0%
Calcium 443.2mg	0%
Iron 17.2mg	0%
Potassium 4170.6mg	0%

*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.

Source of Calories

Fat: 41.3%

Protein: 24.9%

Carbs: 33.9%