 |
| Chipotle Summer Vegetable Soup with Hominy |
Chipotle summer vegetable soup with hominy
is a great way to use all of those vegetables you just bought at the
farmer's market and the roast chicken you bought at the grocery store.
The addition of Larry's Chipotle Sauce brings a lot of
flavor to this soup. I grew up eating hominy because my mother liked it
but it is a common ingredient in the Mexican soup pozole. (If you leave
the chicken out of this dish and use vegetable stock, you have a
delicious vegetarian dish.)
1 tablespoon vegetable oil
1 cup diced carrots
1 cup diced zucchini
1 cup green beans, cut into half inch lengths
1 15/16 oz. can hominy, drained
1 16 oz. jar Larry's Chipotle Sauce
16 oz. chicken or vegetable stock or water
2 cups chopped roasted chicken
salt and pepper to taste
Tortilla chips, wedges of lime, sour cream
1 tablespoon vegetable oil
1 cup diced carrots
1 cup diced zucchini
1 cup green beans, cut into half inch lengths
1 15/16 oz. can hominy, drained
1 16 oz. jar Larry's Chipotle Sauce
16 oz. chicken or vegetable stock or water
2 cups chopped roasted chicken
salt and pepper to taste
Tortilla chips, wedges of lime, sour cream
- Heat the oil over medium in a four quart pot. Add the vegetables and cook, stirring, for five minutes.
- Add the hominy, Larry's Chipotle Sauce, and stock.
- Cover, reduce the heat to low and simmer for 15 minutes.
- Add the chicken and cook for five minutes.
- Add salt and pepper if needed and serve with tortilla chips, a squeeze of fresh lime and a spoonful of sour cream in desired. Serves 4.
