Southwestern Chicken Soup has a slightly spicy, uber-flavorful broth combined with tender chicken, onion, peppers, garlic, lots of spices (cumin, chili powder, coriander), corn and a surprise ingredient – hominy! It’s finished with an Avocado-Cheese garnish that both adds color and ensures this scrumptious soup will satisfy any appetite.
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1/2 large red bell pepper, seeded and chopped
- 1 (3 inch) jalapeno or serrano pepper, seeded and finely chopped
- 3 large garlic cloves, pressed or chopped
- 5 teaspoons ground cumin
- 1 tablespoon chili powder
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano, preferably Mexican
- 1 pound boneless, skinless chicken breasts, chopped into 1/2-inch pieces
- 5 cups chicken broth, divided
- 1 (25 ounce) can hominy, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 1 avocado, peeled, pitted and chopped
- Grated Cheddar cheese
- Chopped fresh cilantro
- Salsa or chopped fresh tomatoes
- Lime wedges
- In a large stockpot, heat olive oil over medium-low heat. Add the onion, bell pepper, jalapeno pepper and garlic. Stir in the cumin, chili powder, coriander and oregano. Cook, stirring occasionally, until the vegetables are softened, around 5 to 7 minutes.
- Stir in the chopped chicken and cook, stirring occasionally, for 4 to 5 minutes. Stir in 4 cups chicken broth and half of the drained hominy. Bring to a boil, reduce heat and simmer, stirring occasionally, for around 20 to 25 minutes.
- Place the remaining 1 cup chicken broth and hominy in a blender and purée. Stir into soup along with corn. Bring to a simmer and cook for 4 to 5 minutes. Remove from heat, cover and let sit 5 minutes.
- Ladle into bowls and serve with garnishes alongside. Warmed corn tortillas make a nice accompaniment, too.
Make ahead: Soup can be made up to 2 days in advance, covered and refrigerated. Add garnish just before serving. Can also be frozen. May need additional broth after freezing.