Over the weekend I made some spicy chicken & hominy soup. It was based on This recipe with some changes.
For one thing, I used boneless, skinless chicken thighs instead of breasts. They were cheaper and I was worried about the breasts getting dry. I also used a can of golden hominy and a can of white hominy. I don't know how much of a difference this made. Besides the chili powder and flavored tomatoes, I added fresh garlic, cumin, cayenne pepper, black pepper and onion salt. Finally, to make it more of a soup than a ragout, I added a couple of cans of chicken broth.
It turned out really good. It had a tortilla soup kind of flavor to it, because of the hominy. The chicken was super tender and the broth was spicy and kind of thick. So good in the fall weather. I made jalepeno cheddar corn mini-muffins to accompany the soup. I simply used a little box of corn muffin mix, added in some fresh chopped jalepno, filled the muffin tins a little more than half way and put some shredded sharp cheddar cheese on top of each one. The results were sweet, spicy little gems with crusty cheese tops.
I will definitely be making soup alot this fall & winter. It's so versatile and foolproof. And it makes everything warmer.