Best 9 Chicken Chorizo And Hominy Stoup Recipes

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In this article, we will guide you through the process of cooking a delicious and hearty chicken chorizo and hominy stew. This savory dish combines the smoky flavor of chorizo sausage, the tender texture of chicken, and the comforting heartiness of hominy, all simmered in a rich and flavorful broth. With its vibrant blend of spices, this stew is a perfect meal for a chilly evening or a casual gathering with friends and family. So gather your ingredients, put on your apron, and let's embark on a culinary journey to create this delectable chicken chorizo and hominy stew.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)



Chicken, Chorizo and Tortilla Stoup (Stew-like Soup) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Steps:

  • Preheat medium soup pot over medium-high heat.
  • Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
  • Preheat broiler.
  • Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ;

CHICKEN, CHORIZO & HOMINY STOUP (R.RAY)



Chicken, Chorizo & Hominy Stoup (R.Ray) image

Great soup with a touch of heat. Be sure to only use Qty 1 Chipotle chili out of the can and not the entire can

Categories     Appetizers / Soups / Salads     Soup     Appetizers / Soups / Salads Soup

Yield 9

Number Of Ingredients 14

2 TBS EVOO
Half Lb Chorizo or Andouille Sausage, casings removed, cut in half, then sliced into half moons
1.5 Lb Chicken Tenders or Breasts, cut into bite size pieces
1 tsp Ground Cumin
1 tsp Ground Coriander
1 Bay Leaf
1 Med Onion, chopped
3 Garlic Cloves Chopped or 1 Tbs prepared Garlic
3 Celery Ribs, Chopped (aprox 3 oz)
1 Chipotle Chili in Adobo, finely chopped
1/2 Bunch of Kale, Washed, Trimmed of thick stems, leaves coarsly chopped
1 15oz can of Hominy, drained
32 oz Chicken Stock
Salt & Pepper to taste

Steps:

  • Preheat a soup pot over med high heat with EVOO. Add the chorizo and cook for 2 minutes. Add the cumin, coriander, bay leaf,onions, garlic, celery, chipotle, and cook for aprox 5 mintues stirring frequently. Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring to a slow boil. Simmer for 10 minutes. At the chicken pieces and simmer for 5 minutes until cooked through. Remove bay leaf, add salt & pepper to taste.
  • Makes 9 1-cup servings

Nutrition Facts : Nutritional Info Servings Per Recipe 9 Amount Per Serving Calories

CHICKEN, CHORIZO, AND HOMINY STOUP



Chicken, Chorizo, and Hominy Stoup image

Categories     Chicken     Corn     Simmer

Yield 4 servings

Number Of Ingredients 14

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1/2 pound chorizo or andouille sausage, casings removed, cut in half lengthwise and then thinly sliced into half moons
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon ground coriander, 1/3 palmful
1 bay leaf
1 large onion, chopped
3 large garlic cloves, chopped
3 celery ribs, chopped
1 chipotle chili in adobo, finely chopped
Salt and black pepper
1/2 bunch kale, washed and trimmed of thick stems, leaves coarsely chopped
1 15-ounce can hominy
1 quart chicken stock
1 1/2 to 2 pounds chicken tenders, cut into bite-size piece

Steps:

  • Preheat a soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 minutes. Add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper and cook for about 5 minutes, stirring frequently. Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring up 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 stoup.

CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO



Chicken and Hominy Soup with Lime and Cilantro image

This is how you eat soup when it's hot outside. I like to season the chicken with chili powder and cumin, then toss them in the turbo broiler.

Provided by Nyki

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon paprika
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can hominy, undrained
4 cooked skinless, boneless chicken thighs, chopped
1 (14.5 ounce) can diced tomatoes in juice
1 (14.5 ounce) can water
6 green onions, sliced
1 lime, juiced, or to taste
1 dash hot sauce, or to taste
1 cup chopped fresh cilantro

Steps:

  • Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 26.1 g, Cholesterol 38.9 mg, Fat 8.2 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 1.4 g, Sodium 1578.2 mg, Sugar 6 g

CREAMY CHORIZO AND CHICKEN SOUP



Creamy Chorizo and Chicken Soup image

Spicy sausage and tender chicken make a tasty pair in this creamy soup. Packed with tons of flavor and so simple to make! Searing is the trick for tender chicken. Be sure to sprinkle parmesan on top before serving, it definitely adds a little sumthin' sumthin'!

Provided by *Fat~Dog~Lane*

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
2 tablespoons butter
4 skinless boneless chicken breasts, cut into 2-inch cubes
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
black pepper to taste
2 cloves garlic, minced
½ pound chorizo sausage, casings removed
4 cups chicken stock
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 cup heavy cream
salt to taste
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
¼ cup sour cream, for topping

Steps:

  • Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.
  • Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 6.4 g, Cholesterol 124.9 mg, Fat 36.1 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 17.7 g, Sodium 916.5 mg, Sugar 2.5 g

CHICKEN AND CHORIZO POZOLE



Chicken and Chorizo Pozole image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
2 onions, diced (about 2 cups)
6 cloves garlic, sliced
11 ounces Mexican pork chorizo
2 tablespoons ground New Mexican chili powder
8 cups chicken stock
28 ounces canned crushed tomatoes
25 ounces canned hominy
2 boneless, skinless chicken breasts
2 limes, juiced
1 1/2 tablespoons kosher salt
Green cabbage, shredded
Jalapeno, sliced
Red radish, sliced
Ripe avocado, sliced
Fresh limes wedges
Fresh cilantro

Steps:

  • Heat the olive oil in a large pot over medium heat until the oil begins to smoke. Add the onions, garlic, chorizo and chili powder and cook until the onions are translucent and the pork is cooked, 4 to 5 minutes.
  • Add the chicken stock, crushed tomatoes and hominy and bring to a simmer.
  • Cut the chicken breasts into very thin slices. Place in a bowl with a pinch of salt and the lime juice. Mix together and let sit until the broth comes up to a simmer. Add the chicken to the soup and continue to simmer until cooked through, about 5 minutes. Season with salt.
  • Serve the soup in bowls topped with the shredded cabbage, shaved radish and jalapeno, sliced avocado, fresh lime wedges and cilantro.

CHICKEN CHORIZO POSOLE



Chicken Chorizo Posole image

"I first tasted posole while visiting a friend in Santa Fe. It was a revelation! I have since been experimenting with many versions, and this one has become a much-loved tradition for my family. The leftovers are fantastic!"-Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 9 servings.

Number Of Ingredients 23

1 pound tomatillos, husked and cut in half
1 large onion, quartered
2 jalapeno peppers, halved and seeded
4 garlic cloves, peeled
4 cups water
1 cup reduced-sodium chicken broth
1 whole garlic bulb, loose paper removed, cut in half crosswise
5 whole cloves
2 bay leaves
2 boneless skinless chicken breast halves (6 ounces each)
1 pound uncooked chorizo or bulk spicy pork sausage
2 cans (15 ounces each) hominy, rinsed and drained
3 teaspoons lime juice, divided
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1 cup minced fresh cilantro, divided
SALSA:
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
5 radishes, chopped
GARNISH:
6 cups tortilla chips

Steps:

  • Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.

Nutrition Facts : Calories 430 calories, Fat 23g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 1292mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.

SPICY CHICKEN AND HOMINY SOUP



Spicy Chicken and Hominy Soup image

This slow-cooked soup is also called "posole," a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently-my soup answers the age-old chili question, "Red or green?" by using both!-Janet Christine McDaniel, Arlington, Texas

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 chipotle peppers in adobo sauce
2 cans (14-1/2 ounces each) chicken broth, divided
1 can (15 ounces) hominy, rinsed and drained
1 can (4 ounces) chopped green chilies
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken., Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chilies, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.

Nutrition Facts : Calories 277 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1558mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.

CHICKEN AND HOMINY SOUP



Chicken and Hominy Soup image

Categories     Blender     Food Processor     Chicken     Onion     Pepper     Tomato     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Winter     Healthy     Cilantro     Hominy/Cornmeal/Masa     Simmer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 main-course servings

Number Of Ingredients 10

3 tablespoons olive oil
3 bunches green onions, sliced
4 teaspoons ground cumin
2 1/2 teaspoons smoked paprika
10 cups low-salt chicken broth
1 (14 1/2-ounce) can petite tomatoes in juice
1 purchased roast chicken, meat shredded, skin and bones discarded
4 teaspoons hot pepper sauce
3 (15-ounce) cans golden or white hominy in juice
1 cup chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add green onions, cumin, and paprika; sauté 5 minutes. Add broth, tomatoes with juice, chicken, and hot pepper sauce. Puree hominy with juice in processor or blender. Mix into soup; bring to boil. Reduce heat; simmer 15 minutes. Stir in cilantro. Ladle soup into bowls.

Tips:

  • To make the chicken chorizo and hominy stoup, you will need a large pot or Dutch oven, a sharp knife, a cutting board, a spoon, a whisk, and a measuring cup.
  • Choose high-quality ingredients for the best flavor. Look for fresh chicken, chorizo, hominy, and vegetables.
  • If you can't find chicken chorizo, you can use regular chorizo and remove the casing before cooking.
  • To make the stoup ahead of time, cook it according to the instructions and then let it cool completely. Store the stoup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • To reheat the stoup, simply place it in a pot over medium heat and warm it through, stirring occasionally.

Conclusion:

Chicken chorizo and hominy stoup is a delicious and hearty stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own preferences. So next time you are looking for a comforting and flavorful meal, give this stoup a try.

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