Chicken Poblano Soup With Hominy

This chicken poblano soup is bright with lime juice, savory with tender chicken, Southwestern in nature with hominy and lively spices. A hearty soup that fresh, tasty and very weeknight friendly

Course Soup, Stews and Chilis

Cuisine Southwestern

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 142kcal

Author Lea Ann Brown

Ingredients

16 ounces rotisserie chicken meat removed from bones and shredded
1 Tablespoon neutral oil canola works good here
1 medium sweet onion chopped, about 1 ½ cups
1 jalapeño deveined, deseeded, minced
2 poblano peppers roasted, tops and seeds removed and diced
4 cups chicken broth If using dried or frozen hominy, you may need additional broth, as these varieties can soak up more liquid, even after cooked.
15-ounce can hominy drained. White or yellow hominy
⅛ teaspoon turmeric
1 teaspoon dried Mexican oregano crumbled if the leaves are large
½ teaspoon fresh thyme
½ teaspoon New Mexico Red Chile Powder Chimayo preferred
4 Tablespoons lime juice fresh squeezed. About 2 small limes.
½ teaspoon Kosher salt
½ cup cotija or feta cheese

Instructions

Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in jalapeño and cook, stirring until fragrant, about a minute. Add the oregano, turmeric and thyme and red chile powder. Cook, stirring constantly until spices are fragrant. About 1 minute.
Add the poblano peppers, broth and hominy. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently for about 5 minutes. Stir occasionally.
Add shredded chicken to simmering soup and let it cook about 5 minutes. stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.
Additional toppings: I like to lightly crush tortilla chips and sprinkle over the soup, or a tasty little crunch. Fresh cilantro is always a welcome topping and is a good twist of freshly ground pepper.

Notes

Regarding Prep Time Listed For This recipe. 15 minutes, assuming poblano peppers are already roasted. Cook Time: 15 minutes, if using canned hominy.

If using frozen hominy allow another two hours of cooking time. If using dried hominy, allow time for an overnight soak and at least 3 hours of cooking.

Tips For Success:

Roast the poblanos thoroughly: Turn the peppers frequently over the gas flame so the skins blister evenly. Leaving a little charred skin behind adds a subtle smoky flavor.
Don't skip blooming the spices: Add the seasonings to the softened vegetables before adding the broth. This short step makes their flavors more aromatic.
Use frozen posole when time allows: Its texture is my favorite, but remember to cook it separately until tender before making the soup.
Watch the broth level: Frozen and dried hominy absorb more liquid than canned. Add additional chicken broth as needed to keep the soup light and brothy.
Finish with fresh lime: The acidity makes a noticeable difference and brings all the Southwestern flavors together.
Avoid a hard boil: Once the broth is added, bring the soup to a boil and then reduce it to a gentle simmer. This helps preserve the texture of the ingredients.

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