Southwest Chicken and Vegetable Soup

2 tablespoons olive oil
1 1/2 cups leftover chicken, shredded or diced
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
1/2 red bell pepper, diced
1/2 red green pepper, diced
1 small yellow onion, diced
6 scallions, diced
6 cups chicken stock
15 ounces white hominy
1 cup frozen sweet corn
1 cup chickpeas, cooked
1 cup black or white beans, cooked
1/2 can chipotle peppers in adobo sauce (less to control spice level)
salt and pepper to taste

Heat one tablespoon olive oil in a sauté pan over medium heat. Add in chicken and spices and sauté until heated through. Remove from pan to stockpot and add remaining olive oil. Sauté vegetables until tender. Move vegetables to stockpot. Pour chicken stock over the vegetables, and then add in hominy, corn, chickpeas and beans and bring to a simmer for 30 minutes.

Serve with grilled corn tortillas, corn chips or homemade flour tortillas.


Makes 4-6 servings.

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