Summer, Winter, Spring or Fall; I want soup.
Today it’s subzero temperatures here in North Dakota. Nothing tastes as good as a hearty bowl of soup.
I like to take what I have on hand and start building goodness.

Today I had chicken for my base. Then I went thru my fridge and my freezer and started to create.

Here’s what you’ll need.

  • 2 boneless skinless chicken breasts cut into bite sized strips
  • Water to cover
  • 6 mini red and yellow peppers sliced
  • 1/2 chopped white onion
  • 1 bunch cilantro chopped
  • 1-2 cups fresh spinach leaves
  • 10-15 sliced ripe green olives or black olives
  • 1 medium can diced tomatoes
  • 4 cups chicken broth
  • 2 cups cooked White hominy
  • 1 cup cooked wild rice
  • 2 teaspoons chopped garlic
  • 2 tablespoons Smokey paprika
  • 2 teaspoons cumin seeds
  • 2 teaspoons chili powder
  • 1 teaspoon Sriracha Sauce
  • 1/2 teaspoon nutmeg
  • Fresh ground sea salt to taste
  • 1/2 cup shredded cheddar cheese

Boil chicken until cooked thru. Don’t drain off water. Add remaining Ingredients except cheese. Bring to a boil. Sir in cheese. Reduce heat and simmer for 1-2 hours.

Taste as it simmers. Add more seasoning to taste.

Serve piping hot.

NOTE: I served this soup with fresh baked cornbread. You can find my favorite cornbread recipe on this blog.

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