Spicy Chicken And Hominy Soup Recipes

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SPICY CHICKEN AND HOMINY MEXICAN SOUP

Colorful, warm and spicy, this soup is destined to get your taste buds going. A wonderful comfort dish for any chilly day. Garnish with sour cream.

Provided by HG Little Chef

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 17



Spicy Chicken and Hominy Mexican Soup image

Steps:

  • Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
  • Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

Nutrition Facts : Calories 693.2 calories, Carbohydrate 68.2 g, Cholesterol 112 mg, Fat 36.4 g, Fiber 17.9 g, Protein 25.2 g, SaturatedFat 16.5 g, Sodium 1308.6 mg, Sugar 7.9 g

1 tablespoon olive oil
2 chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 chipotle peppers in adobo sauce, seeded and diced
2 cloves garlic, minced
1 pinch garlic salt, or to taste
1 (32 ounce) can enchilada sauce
2 (16 ounce) cans hominy
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups water
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 pinch cayenne pepper
salt and ground black pepper to taste
¼ cup chopped cilantro

CATHERINE'S SPICY CHICKEN SOUP

This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!

Provided by AUNTTAF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 19



Catherine's Spicy Chicken Soup image

Steps:

  • In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
  • In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Nutrition Facts : Calories 472.6 calories, Carbohydrate 50.3 g, Cholesterol 81.8 mg, Fat 15.3 g, Fiber 10.1 g, Protein 39.6 g, SaturatedFat 5.2 g, Sodium 2436.4 mg, Sugar 14.5 g

2 quarts water
8 skinless, boneless chicken breast halves
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

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