Chicken Chorizo Hominy Stoup Rray Recipes

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

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, AND HOMINY STOUP

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, CHORIZO & HOMINY STOUP (R.RAY)

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

CHORIZO AND HOMINY SOUP

Steps:

• 1. In a large saucepan, heat the olive oil over med/high heat. Add the Chorizo, carrots, celery and garlic.
• 2. Cook until the vegetables are slightly softened about 5 min. Add the cumin and stir occasionally for 3 min.
• 3. Stir in the chicken broth and hominy and simmer for 20-25min, or until the vegetables are tender. Top with cilantro and serve with the warm tortillas.

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

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 EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
• Cook another 2-3 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 (10-12 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.