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Chicken and Hominy Soup Recipe

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This recipe for Chicken and Hominy Soup, by , is from The Huff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsey Mallory
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 T olive oil
2 small yellow squash, diced
2-3 bunches green onions, sliced (2 large bunches or 3 smaller ones)
4 tsp. ground cumin
2 1/2 tsp. paprika
10 c. low-sodium chicken broth
1 (14 1/2 oz.) can petite tomatoes in juice
1 purchased roast chicken, meat shredded, skin & bones discarded
(about 4-5 c. of chicken) I used boneless chicken thighs
4 tsp. hot pepper sauce
3 (15 oz.) cans golden or white hominy, undrained
1 c. chopped fresh cilantro
1 avocado, sliced

Directions:
Directions:
Heat oil in heavy large pot over medium heat. Add squash, green onions, cumin and paprika, saute 3-5 minutes. Add broth, tomatoes with juice, chicken and hot pepper sauce. Puree hominy with liquid in food processor or blender (you will likely have to do this in batches). Mix this pureed mixture into soup, bring to a boil. Reduce heat, simmer 15 min. Stir in cilantro. Ladle soup into bowls. Add slices of avocado before serving. Makes about 16 cups.

Personal Notes:
Personal Notes:
We topped it with Archer Farms Black Bean & Jalapeņo tortilla chips (from Target) and served it with toasty garlic bread. Try it, you'll be back for more.

 

 

 

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