1/4 C olive oil
2 small yellow onions, diced
8-10 garlic cloves, minced
1 – 28 ounce can of diced tomatoes
2 – 10 ounce cans of Rotel
1 – 14.75 can of creamed corn
1 bunch cilantro, finely chopped
1 T chili powder
2 t cumin
1/2 t red pepper flakes
2 T chipotle pepper puree
6 C chicken stock
1 – 30 ounce can of hominy (rinsed and drained)
3 large yellow squash, quartered lengthwise and chopped
3 C shredded chicken
In a preheated soup pot, add olive oil, onions and garlic. Add a pinch of salt and pepper. Sauté until onion is translucent and garlic is fragrant. Add diced tomatoes, Rotel, creamed corn and cilantro. Mix well. Add chili powder, cumin, red pepper flakes and chipotle puree. Mix well. Add stock and bring to a boil. Lower heat and take an immersion blender and puree the soup until a nice thick consistency is achieved. It should look like thick marinara. If it is too thick, add additional stock or water. Add hominy, squash and chicken. Simmer until squash is tender, but not mushy. Adjust seasoning with salt, if needed.
Serve soup with chunks of fresh avocado, sour cream, cilantro and lime.
This would also make an excellent base for a vegetarian chili. Use vegetable stock instead of chicken and add additional veggies at the end. Butternut squash, sweet pepper chunks, zucchini, cauliflower, parsnips, turnips….
This soup whips up pretty quickly. Minimal dicing required. A good can opener is essential!
There is a sweetness, from the creamed corn, as well as smokey heat. The creamy cool chunks of avocado and sour cream offer nice counter to the spice. A spritz of limon verde and a slice of skillet cornbread makes this the perfect meal for a cool evening at home. Don’t forget the Negro Modelo.