Hominy Chicken Soup

From Brian Ferguson

Serves ???

[Editor’s note: This was such a hit that two people have already emailed asking for the recipe. Something about the hominy is just ineffably, addictively soothing. It’s like finding a soup made out of your favorite blankie.]


½ cup olive oil
1 #10 can of white hominy with hominy broth
4 pounds boneless, skinless chicken breasts
2 medium onions, ¼” dice
1 green pepper, fine dice
5 ribs celery, ¼” dice
3 carrots with skin, washed well, quartered lengthwise and sliced thin
4 baker potatoes, washed and cut into 1/4’” dice
3 tablespoons ground cumin
2 tablespoons granulated garlic powder
2 tablespoons dried oregano
1 tablespoon chile powder
2 tablespoons adobo seasoning
1 tablespoon black pepper
1 tablespoon Old Bay seasoning
1 gallon vegetable stock
4 chicken bouillon cubes
12 small limes
4 tablespoons butter
Salt to taste


Heat olive oil and saute onions in a heavy-bottomed pot over medium heat for 5 minutes, stirring every couple of minutes. Mix together spices. Add green pepper and celery along with half of the spice mixture, sauté for 5-7 minutes stirring frequently. Add hominy, carrots, potatoes, whole chicken breast vegetable stock, and bouillon cubes. Bring soup to a boil then turn down to simmer. Add the other half of the spice mixture and simmer for 15-18 minutes. Meanwhile, juice limes.

Remove chicken breasts from soup with tongs and cut into ¼” dice. Add chicken back into the pot along with the lime juice and butter. Adjust salt. Simmer for 5-7 minutes.

Serve with crispy corn tortilla strips.


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One Response to “Hominy Chicken Soup”

  1. Ham hock, tortellini, and white bean soup « Soup and Bread Says:

    […] over-reduced stock you have created. And, that reminds me, Brian Ferguson — who made the delicious hominy chicken soup, suggests adding a halved onion that has been charred over a gas burner, or in the broiler, to a […]

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