What’s special about this Smoky Bacon Chicken Chile Soup. Using Applewood smoked bacon makes this a tasty bowl of goodness. Don’t forget the Hominy to make this a hearty Southwestern Soup.
This delicious bowl of soup was a creations that came together using ingredients that I have stockpiled in my freezer, which as I’ve mentioned before is virtually a frozen Fiesta waiting to come to life. I bought a package of Eva’s Blue Ribbon Hominy at LuLu’s Farm on our foodie field trip to Brighton last month. We’re hominy fans and this frozen package has been delicious and lasted for almost four meals now. Eva’s Hominy is a little confusing to me. It’s somewhat like buying a bag of dried, but it’s moist and takes almost an hour to cook like dried. I like it even better than canned that we always buy.
Dipping into my frozen bags of Hatch Green Chiles, chopping up some fresh tomatoes from the garden, a chicken breast, apple wood smoked bacon and some Southwestern spices and this was a quick and easy dinner.
Let’s Take a look:
Using Apple-wood smoked bacon makes this easy chicken chile hominy soup extra special.
- 1 can white hominy drained
- 4 cups chicken broth
- 1 in bone skin on chicken breast
- 2 medium tomatoes quartered
- 3 Hatch Chile roasted, skinned and rough chopped
- 1 teaspoon cumin
- 1/2 teaspoon Mexican Oregano
- salt and pepper to taste
- 4 slices thick sliced bacon cooked and broken into pieces
- 1/4 cup cilantro fine chopped
- Add the chicken broth to a Dutch oven. Bring to a simmer and add hominy (if using dried) Let cook for 15 minutes then add chicken breast. If using canned wait until chicken is done. Cover and cook until chicken is no longer pink. Remove the chicken from broth and let cool enough to remove skin, bone and shred meat with two forks. Add tomatoes, Hatch Chile, hominy (if using canned) and spices. Add shredded chicken and bacon to the soup and simmer for 10 minutes.
- Sprinkle with cilantro if you wish and serve with flour tortillas.
Looking for more easy Southwestern Chicken Soup recipes? You won’t want to miss:
Easy Chipotle Chicken Soup
Smoky Bacon Chicken Chile Soup …It’s What’s for Dinner.
Happy Valley Chow says
September 25, 2013 at 11:16 amOne of my favorite things about fall is homemade soups. This soup definitely looks like a winner, will have to give it a try!
Happy Blogging!
Happy Valley Chow
Abbe@This is How I Cook says
September 25, 2013 at 3:48 pmI love soups like this and I love hominy. And with green chilies? Over the top!
Lea Ann says
September 29, 2013 at 7:11 amThanks Abbe. This made for great leftovers too.
Sam @ My Carolina Kitchen says
September 25, 2013 at 4:17 pmIt’s definitely soup time. I haven’t had hominy in much too long. Great photo Lea Ann. Soups are so hard to photograph.
Sam
Lea Ann says
September 29, 2013 at 7:11 amYes Sam, soup time is here. We’ve had our first frost in Denver.
Holly says
September 25, 2013 at 6:04 pmI could dip my spoon right into your photograph– it looks great! I am happy that it’s the time of year to enjoy soups. Your combination of ingredients sounds really good.
Lea Ann says
September 29, 2013 at 7:12 amThanks Holly. We enjoyed this simple soup.
Karen Harris says
September 26, 2013 at 5:40 amI have always loved hominy but never used anything other than canned Hominy and bacon, yum. Your soup looks delicious.
Lea Ann says
September 29, 2013 at 7:12 amKaren, You should try the dried. I like it better.
Stephanie@PlainChicken.com says
September 26, 2013 at 7:05 amLooks amazing! I love all the flavors in this soup. Definitely going to give it a try.
Lea Ann says
September 29, 2013 at 7:12 amThanks Stephanie, always good to hear from you.
Larry says
September 26, 2013 at 8:01 amWhen I was a kid mom served hominy by dumping a can into a pan, adding S&P, heating and serving, but I still like it anyway, so I know I’d love this soup.
Lea Ann says
September 29, 2013 at 7:13 amI love hominy in soups.
Vickie says
September 26, 2013 at 8:29 amBeautiful! I made a soup just like this last week, but never even THOUGHT about adding bacon or cilantro. Mine was pretty okay, but the bacon definitely would have given it that “certain something” that it needed. Also on a quest to get away from canned hominy now. 🙂
Lea Ann says
September 29, 2013 at 7:13 amAs I said, it was a “clean out the fridge” task. That bacon was just screaming to be in that soup. 🙂
Rocky Mountain Woman says
September 26, 2013 at 9:23 amI’m trying to hold on to summer for a few more days, but the snow here is working against me. When I finally give in and admit it’s winter, this soup is the first thing I’m going to make!
Lea Ann says
September 29, 2013 at 7:14 amWe’ve had a couple of snows in our mountains. It’s soup time.
Karen says
September 26, 2013 at 3:11 pmI never used to like hominy, but I should give it another try – maybe my tastes have changed. Love that soup weather is right around the corner!
Lea Ann says
September 29, 2013 at 7:14 amI love hominy Karen. You should try it in soups.
Yvette says
September 27, 2013 at 4:57 pmI’m really loving the sound of this posole/soup! I’m inspired to make it! You can’t go wrong with a warm bowl of these tasty flavors. Wish I had a bowl of this in front of me right about now. Darn chilly Colorado!
Lea Ann says
September 29, 2013 at 7:15 amI have my two go-to posole recipes, red and white. But Hominy is just so easy to throw into any soup mixture.
Lea Ann says
September 29, 2013 at 7:14 amMe too Ansh. I love Fall.
Chris says
September 29, 2013 at 8:48 pmThis soup sounds phenomenal. You know what’s weird? I LOVE grits but I have never had hominy, at least that I recall.