chicken and hominy soup

As soon as it breaks 70 degrees in Texas i immediately start dreaming of new soup concoctions. about a week ago i made two soups. one was an old standby, my red pepper soup (in the next post) and a chicken and hominy soup. i fell in love with the chicken and hominy (the new one). i don't typically love the soups i make, i like them, but i don't crave them. this one i just loved.. here are a few photos from my preparations.

1. sorry i started a little late, but this is chopped yellow pepper, carrots, shallot, onion, garlic and a can of green chiles. saute in a about 2 teaspoons of olive oil and a tsp of butter.

2. obviously chicken broth and a 29 0.z. can of hominy

3. this has everything in the pot. i've added the spices, all veggies are in, broth, hominy and 3 or 12 oz. of boneless skinless chicken breasts (i weighed mine on my kitchen scale)

4. unfortunately i didn't take a single picture of this in a bowl. sorry about that. i'm just learning on this posting photos of my recipe stuff. i topped it with chopped italian parsley, but you could certainly use cilantro.

I really loved this soup and will for sure make it again. so delicious.

ok - full recipe below.

Chicken and Hominy Soup

2 tsp of olive oil

1 tsp of butter

1 medium yellow pepper, chopped to a size you like in soups

3 average sized carrots, chopped to a size you like in soups

1 medium shallot, minced

1/2 of a medium onion (white, yellow-whatever) chopped smallish

3 garlic cloves, minced

1 (4.5 oz.) can of chopped green chiles

1 (29 oz.) can of hominy

1 quart of chicken broth

3 (or 12oz.) of boneless, skinless chicken breast

1 tsp of paprika

1 tsp of oregano

salt and pepper to your liking

heat olive oil and butter in stock pot. saute all chopped veggies except garlic in stock pot for 3 to 4 minutes and then add the garlic, oregano, paprika, salt and pepper. continue to stir for 1 or 2 minutes and add broth and hominy. stir and taste for salt and pepper - add if necessary. add chicken breasts and bring to a boil. once at a boil - turn heat to low for a simmer. simmer for 25-30 minutes. remove chicken only and on a prep board, shred chicken with two forks or however you shred your chicky. add back to pot and enjoy a bowl topped with a fresh chopped herb - my choice is/was parsley. enjoy!

tell me if i left anything out!

xox

csj