Every week for the past month at Clothworks, a different team member who participates in the Soup of the Week Club has brought in a delectable addition to the soup repertoire. This week was no different. Just when the Thanksgiving leftovers were starting to go stale, Miryam, our VP of Operations, brought in this soup with a kick: Spicy Chicken and Hominy. Chipotles in adobo are part of the spicy mirepoix or as it is called in this recipe, sofrito, that adds pizzazz and heat to this chicken broth based soup. Throw in some chicken for protein and hominy for some texture and you’ve got a soup that’ll surely satisfy your tastebuds and belly! Good thing Shirl took a great pic of the soup before the Soup Club came at it with spoons & bowls. There was not even a drop left over of this savory creation!
Here’s the recipe, adapted by Miryam as follows:
Serves 4| Hands-On Time: 10m| Total Time: 20m
1. Cook the onion, celery, and garlic in the oil with ½ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes. I added a Mexican sofrito at this point
2. Add the chicken broth, hominy, and chipotles. Simmer for 45 minutes.
3. Add the chicken. Simmer for 20 minutes
4. Serve the soup with the tortilla chips, cilantro, lime wedges, feta cheese
You can also make this recipe with 2 boneless, skinless chicken breasts. Add them to the soup with the broth (but don’t add the hominy or chipotles); simmer until cooked through, 8 to 10 minutes. Remove the breasts, shred, and return the meat to the soup along with the hominy and chipotles.
Check back each week as we continue to bring you more slow cooker soup recipes.