A delicious Spanish soup perfect anytime of year.
reduced-sodium chicken broth
red pepper flakes
large onion diced
large carrots peeled and diced
14 1/2 oz. each white hominy rinsed
rotisserie chicken shredded and juices from it's container saved
large poblano chiles diced
serrano pepper diced
optional if you like heat
garlic cloves diced
small can diced tomatoes
fresh ground pepper
shredded queso blanco
radishes (any variety)
broken tortilla chips
Heat your olive oil and red pepper flakes over medium heat in a heavy bottom soup pot.
Once heated add all of your veggies (not including hominy and garnishes) to the pan and cook for about 3-4 minutes.
Add salt to your veggies and cook for another minute.
Add your chicken stock, hominy, oregano and diced tomatoes and any juices from the chicken and stir well.
Now add your shredded chicken and mix and then cover and simmer on low heat for about 30 minutes
Prepare your garnishes while your soup is simmering.
Once soup is ready, taste for salt and pepper and add to taste.
Serve soup with garnishes on the side.