Spicy Fire roasted Tomato and Chicken Soup with Hominy and Black Beans

With Rosemary, Polenta, Spelt & Prosciutto Dumpling. Come back tomorrow for recipe!

Cooking transforms a house into a home. This dawned on me today as I assembled a new chicken soup recipe to try.

The Cotsco Chicken I purchased last Sunday had caught my eye as I went to put away the eggs this morning. We haven’t touched it, except for the wings Margo and I ravaged on upon unpacking the bird last weekend. And so, while it is sunny and delightful here in Denver today, I decided to make a new, differentiated-if-not-improved, chicken soup.

As I visualized what I imagine to be my average Gringa’s Latinized version of chicken soup, I wondered, will the house still smell like Grandma? Well not my Grandma, my ex-mother-in-law-cum-mom Elvia, who passed away a year last August. She was always making chicken soup and I actually first learned how to make chicken soup from her. “You always start with a Kosher Pullet” she would admonish. I do hope she forgives my digression to already cooked rotisserie chicken.

Well anyway, this is not her soup. This may be someone else’s Grandma’s version, but not mine and not one I know. And while the house does not smell like Parsley and Dill, the herbs from Elvia’s soup, the house is starting to smell like home because soup pots are the world’s best room fresheners, regardless of the recipe.


1 tbsp EVO

10 Garlic Cloves, sliced thin

1 medium Yellow Onion, cut in half, then sliced into 5 slices each

6 Baby Bella’s, sliced in thirds

1 ½ Serrano Peppers, chopped, seeds included

1 Celery Stalk, sliced

10-12 Baby Carrots

2 Parsnips, peeled and sliced

1 14.5 oz. cans Low Sodium, no MSG Chicken Broth

1 28 oz. can Fire Roasted Tomatoes, juice included

1 20 oz. can Black Beans, drained

1 15.5 oz. can White Hominy, drained

1 cooked Rotisserie Chicken

1 tsp Smoked Paprika

1 tsp ground Turmeric

1 tsp Oregano

1 tsp Cumin

Fresh Thyme Sprigs

Fresh Rosemary Sprig


1 generous splash Balsamic Vinegar


Heat EVO in stockpot and add garlic and onion. Cook for a couple of minutes, stirring occasionally and then add Serrano and Mushrooms. Cook, stirring occasionally for another 2-3 minutes. Add all other ingredients, except for the chicken and stir to combine. Add the chicken and roll that baby around in your soup occasionally while simmering for a couple of hours and transforming the aroma of your home.

When finished, pour Soup through strainer over a large glass bowl. Allow chicken and vegetables to cool enough to touch. Pull skin and bones out and discard. Add meat and vegetables back to the stock.

Serving Suggestions:

Slice a tortilla into 3 inch strips. Spread them out on a baking sheet and spray with a little EVO.  Dust with Chipotle Powder & Sea Salt. Roast till crispy and golden. Use to garnish soup along with a little diced avocado. I would imagine that if I liked Sour Cream, a tablespoon floated on top of the soup would go along nicely with the Avocado and Tortilla Strips.

Cook a little Orzo or some Corkscrew Pasta and add to the soup.

Or….how about Rosemary Polenta Dumplings? Hmmm, sounds good; I may try and create these tomorrow.

What would you put in this soup? I would love to hear.

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