Like so much of the country, it's been freezing here:-( Yesterday brought snow in addition to the cold. This was a yummy, warm, and hearty soup for a cold snowy evening here in Western Massachusetts.
I served it with a salad and warmed corn tortillas - steamed in damp paper towels in my microwave. I added a can of black beans, for a bit more substance, with the hominy, and 1/4 tsp. chipotle chili powder, for added heat, with the regular chili powder. Next time I may add 1/2 tsp. of the chipotle powder. If you like things spicy or spicier than this is, you could add a little cayenne or some finely chopped chipotles in adobo sauce. I'm not sure that the celery added anything to this but I did give it a nod (1/2 stalk, finally chopped) since the recipe called for it. Some people may want more chicken in this but I just added the 1 cup that the recipe calls for. The soup was terrific!
MEXICAN CHICKEN SOUP
From Food Network Kitchens
Serves: 4 servings
If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.
2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
(1/4 - 1/2 tsp. chipotle chili powder)
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole (hominy), drained (or frozen corn kernels)
1 (15 1/2 oz.) can black beans, rinsed and drained (my addition)
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup (or more) cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes.
Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
Add the green chiles, posole, beans, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot. |