This stew/soup recipe was an accident I magically stumbled upon. I had a few chicken breasts thawed out (we went crazy and bought a ton and froze it) and didn't feel like running out to the store one night. I opened my pantry to see what yummy fall soup I could come up with, basically without any fresh ingredients.
With some beans and hominy, a can of green chilies, chicken stock and some spices, this wonderful soup dish shocked us. The hominy, which is just soaked and cooked corn kernels, made this soup really hearty and delicious. You can find hominy in the Mexican section of your grocery store. You have to have it. —Brussels Sprouts for Breakfast
6-8 servings (total prep. time: 1 hr)
boneless, skinless chicken breasts
yellow onion (diced)
cloves garlic (minced)
7 oz. can diced green chilies (mild or hot)
poblano (charred and diced)
29 oz. can hominy
16 oz. can red kidney beans
1 tsp green chili powder
crushed aleppo pepper or regular crushed red pepper
fire roasted tomatoes (optional)
1 1/2 quarts
salt and pepper
In This Recipe
Now that you've read the ingredient list you are probably thinking, "Wow. This is going to burn my face off." It's not that spicy. Just a very mild heat, I promise. Leave out the crushed red pepper and extra cayenne if you are worried.
Pre-heat oven to 375 degrees. Coat chicken breasts is olive oil, salt, pepper and green chili powder or cayenne pepper. Pop the chicken on a foil lined baking sheet and into the oven for 40 minutes. The green chili powder really has an amazing Southwest flavor, so if you come across it anywhere, make sure you buy it! As the chicken bakes, start the rest of the soup about 20 minutes before the chicken comes out.
Heat a soup pan over medium heat and add about 2 tbsp olive oil. Add onion and let cook for 5 minutes until soft. Add the garlic and let cook for another 2 minutes. Add cumin, oregano, 1 tsp green chili powder, coriander, crushed pepper flakes, fire roasted tomatoes seeds (optional), salt and pepper. Add the diced green chilies and let everything simmer for 5 more minutes.
As the onions start, char the poblano chili. When charred, cut off the stem and most of the seeds, and dice up. Don't remove the charred skin. Add to the soup pot.
Add the drained kidney beans and hominy and give it a good stir to combine. Let it all cook for 5 minutes.
The chicken should be ready now. Remove from oven, let sit for 5 minutes, and carefully cut into bite-sized cubes. Use a fork and a knife because it will be hot.
Add chicken to the pot with everything else. Now add all the chicken stock, a good dash of salt and pepper and bring to a simmer. Let simmer for 15-20 minutes and serve!