Chicken, Poblano and Hominy Soup

Ingredients:

16 ounces rotisserie chicken meat removed from bones and shredded ( or Shredded or chopped Grilled Chicken)

1 Tablespoon neutral oil like Canola

1 medium sweet onion chopped, about 1 1/2 cups

1 jalapeño deveined, deseeded, minced

2 poblano peppers roasted, tops and seeds removed and diced

4 cups chicken broth If using dried or frozen hominy, you may need additional broth, as these varieties can soak up more liquid, even after cooked.

15-ounce can hominy drained. White or yellow hominy

1/8 teaspoon Turmeric

1 teaspoon dried Mexican oregano crumbled if the leaves are large

1/2 teaspoon fresh thyme

4 Tablespoons lime juice fresh squeezed

Kosher salt and ground black pepper

1/2 cup cotija cheese

Instructions:

• Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in jalapeño and cook, stirring until fragrant, about a minute.

• Add the poblano peppers, broth, hominy, oregano, turmeric, and thyme. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently for about 5 minutes. Stir occasionally.

• Add shredded chicken to simmering soup and let it cook about 5 minutes. stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.

Additional toppings: I like to lightly crush tortilla chips and sprinkle over the soup, Fresh cilantro, sour cream, sliced avocado and fresh tomatoes.

Using a rotisserie chicken is not the number one key to success to this recipe. It just makes this recipe easier. 

I like to use Grilled Chicken when I have it available.