HEALTHY INGREDIENT RECIPES HEALTHY MEAT & POULTRY RECIPES HEAL

Slow-Cooker Chicken Soup with

Zucchini & Hominy
5.0 (1) 1 REVIEW

This excellent chicken soup--packed with hearty, nutritious ingredients-

-is easy to make and may become your new standby. It makes enough
to freeze a portion for easy lunches or when you need to deliver food to
someone in a pinch.

By
EatingWell Test Kitchen
|
Updated on October 23, 2019

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 Prep Time: Additional Time:
20 mins 3 hrs 20 mins

Total Time: Servings:

3 hrs 40 mins 8

Yield:
12 cups

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Ingredients

2 ½ pounds bone-in, skinless chicken breasts

½ teaspoon black pepper

1 teaspoon kosher salt

2 tablespoons olive oil

2 (15 ounce) cans white hominy, drained and rinsed

1 ½ cups chopped yellow onions (from 1 onion)

4 garlic cloves, chopped (about 4 teaspoons)

2 teaspoons ground coriander

3 ¼ cups unsalted chicken stock

1 ½ cups chopped zucchini (from 1 zucchini)

 2 (15 ounce) cans no-salt-added fire-roasted diced tomatoes,
undrained

½ cup julienned sun-dried tomatoes

Fresh cilantro sprigs

8 wedges Lime wedges

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Directions

Step 1
Trim the excess fat from the chicken breasts; sprinkle the chicken with
the pepper and 1/2 teaspoon of the salt. Heat 1 tablespoon of the oil in a
large nonstick skillet over medium-high. Add the chicken to the skillet,
and cook until golden brown, 1 to 2 minutes per side. Transfer the
chicken to a 5- to 6-quart slow cooker.

Step 2
Heat the remaining 1 tablespoon oil in the skillet over medium-high; add
the hominy, onions, garlic and coriander. Cook, stirring occasionally, until
the onions begin to brown, about 4 minutes. Add 1/4 cup of the stock to
the skillet, and cook 1 minute, stirring and scraping to loosen the
browned bits from the bottom of the skillet. Transfer the mixture to the
slow cooker.

Step 3
Stir the zucchini, diced tomatoes, sun-dried tomatoes and remaining 3
cups stock into the slow cooker. Cover and cook on LOW until the
chicken is done and the vegetables are tender, about 3 hours.

Step 4
Remove the chicken from the slow cooker and let cool. When the
chicken is cool enough to handle (about 20 minutes), remove and
discard the bones. Cut or shred the chicken into bite-sized pieces; stir
the chicken and remaining 1/2 teaspoon salt into the soup. Ladle the
soup into bowls. Garnish with the cilantro and serve with the lime
wedges, if desired.

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Nutrition Facts
(per serving)

304 8g
Calories Fat

26g 31g
Carbs Protein

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(1)

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