My cousin Andrea told me about a super easy soup she had found on Bon Appetit. Since I love homemade soup, it sounded good. When I lazily watched her making it a few weeks later, it sounded even better. Once I ate it, I knew I had to share it with you!
I went shopping yesterday and bought everything so I can make it this week.
I imagine it will freeze well as long as you don’t put the toppings on it.
- 3 tbsp olive oil
- 3 bunches green onion
- 4 tsp ground cumin
- 2 1/2 tsp smoked paprika
- 10 c low-salt chicken broth
- 1 – 14 1/2 oz can petite tomatoes in juice
- 1 whole roast chicken, meat shredded, skin and bones discarded
- 4 tsp hot pepper sauce
- 3 – 15 oz cans of golden or white hominy in juice
- 1 c shopped fresh cilantro
- 1/2 bag of frozen corn
- 1 can of black beans, drained
- Sour cream
- Corn chips
- Heat oil in a heavy large pot over medium-high heat.
- Add green onion, cumin, and paprika; saute for 5 minutes.
- Add broth, tomatoes with juice, chicken, and hot pepper sauce.
- Puree hominy with juice in a food processor or blender.
- Mix hominy into soup; bring to boil.
- Reduce heat; simmer for 15 minutes.
- Stir in cilantro.
- Ladle soup into bowls.
- Top with sour cream or Greek yogurt, sliced avocado, and tortilla chips.
Instead of buying a roast chicken from the store, bake your own chicken breast and shred it on your own. You are able to control the sodium content and can reduce the possibility of undesirable ingredients.