Hi there– I haven’t posted rerun recipes here yet. But a couple weeks ago a made of pot of this for my “under-the weather, busy mom with 4 great kids & an awesome husband, neighbor” and it smelled so good that a couple days later I made a big potful for us. It’s my favorite soup, hands down.
So even though I posted the recipe 3 years ago, I’m thinking by now, it’s time to bring it up again. I’d like to invite you over for a big hot bowl of this stuff. But the best I can do is to send you all a recipe rerun and hope you give it a try. It’s really that delicious. And it’s fast, and mostly beans and veggies. Have I talked you into trying it yet???
1 onion chopped
Splash of olive oil
2 14 oz. cans yellow hominy, drained & rinsed
14 oz. can of chili beans, drained rinsed
14 oz. can of small canelini beans, drained & rinsed
2 14 oz. cans of chicken broth
7 oz. can of salsa verde (I like Hedrez brand)
1/4 cup whole milk (or half & half)
2 tab. cornstarch
1/4 cup cilantro, chopped fine
garnish (optional)– sour cream, avocado, grated cheddar, cilantro, chopped red pepper
In your soup pot, cook the chopped onion in the olive oil til it starts to brown. Then add in the hominy, chili beans, canelini beans, chicken broth, salsa verde and cumin. Let it simmer on low for 30 minutes.
Shake together the cornstarch and milk in a container with a tight fitting lid until it’s all blended. Stir it into the simmering soup for a few minutes until it thickens. Stir in the chopped cilantro.
Serve up the soup pipping hot with a side of cornbread. Homey good.