If you are like me, by the time New Year’s Day comes around, you have been cooking nonstop throughout the holidays. You might just want to make something easy on the first day of the new year. But it is also a social time, filled with lots of friends, visitors, family and more. This soup recipe is quick to make, but makes a generous portion, so there is enough to share if you have anybody stopping by during the day.
This can be pulled together in just under 30 minutes, but packs a ton of flavor. It is kind of a mix between a posole soup and tortilla soup, so it is filling and flavorful at the same time.
Toppings are the key. If you still have the energy in you, make a topping bar and get creative with your selection (picked jalapeños, crispy onions, Mexican cheese, among others below). Once it is set up, you can sit back and relax and look forward to many great meals in 2017.
- 1 rotisserie chicken
- 1 yellow onion, chopped
- 5 cloves garlic, chopped
- 10 tomatillos, peels removed, washed and chopped
- Juice from 5 limes
- 4 cans diced, fire-roasted tomatoes
- 2 cans fire-roasted hatch green chilies
- 4 cups chicken stock
- 1 large can of hominy
- 6 stalks celery, sliced
- 1 cup carrots, grated
- 1 bag frozen corn
- 1 head of cilantro, leaves removed and chopped
- optional toppings:
- cheddar cheese, grated
- cabbage, shredded
- sour cream
- tortilla chips
- Remove the skin from a rotisserie chicken and take the meat off the bone. Shred the chicken meat and set aside. Add a small amount of olive oil to a skillet over medium high heat. Add the onion and garlic and cook for about 5 minutes, or until the mixture is starting to wilt. Add the tomatillos and continue to cook for 5 more minutes. Turn off the heat and add the lime juice to the pan. Place that mixture into a food processor with two of the cans of tomatoes. Process until smooth then add to a large pot. Add the rest of the ingredients and the reserved chicken and bring mixture to a slow boil. Turn it down to low, cover the pot and let it cook for about an hour.
This recipe was originally published in the Jackson Hole News and Guide.