Chicken, Chorizo & Hominy Soup

prep time:: 25 min
total time:: 45 min

Makes 4-6 servings

This is a nice paring with those Bacon Biscuits (or with some crusty bread). It cooks quickly, so do prep work first, otherwise you end up scrambling to put it all together. It just gets better after a day in the fridge.

ingredients

2 tbsp Extra Virgin olive Oil
1/2 lb. chorizo, casings removed, cut in half lengthwise, thinly sliced
1 tsp. ground cumin, 1/3 palmful
1 tsp. ground coriander, 1/3 palmful
1 bay leaf
1 lg onion, chopped
3 lg garlic cloves, chopped
3 celery ribs, chopped
1 chipotle chili in adobo, finely chopped
salt & black pepper
1/2 bunch kale, washed & trimmed of thick stems, leaves coarsely chopped
1 15 oz can of hominy
1 qt chicken stock
1 1/2 lbs. chicken tenders, cut into bite sized pieces

directions

1
Preheat a soup pot over medium-high heat with olive oil. Add the chorizo and cook for about 2 minutes, Add the cumin, coriander, bay leaf, onions, garlic, chipotle, salt & pepper and cook for 5 minutes, stirring frequently.
2
Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring it to a bubble. Simmer for about 10 minutes. Add the chicken pieces and simmer for 5 minutes, or until cooked through. Remove the bay leaf and serve the soup.

Source: Tanya