Smoky Hominy Soup with Cheddar
- Prep Time 0:10
- Cook Time 0:20
- 10 Comments
If you like grits, you’ll love this creamy soup. Smoky chipotle peppers and creamy hominy, all pulled together by a bit of sharp cheddar cheese. This incredibly filling soup actually expands in the fridge and thickens quite a bit, so if you have leftovers, just heat it up over low heat and whisk in a bit of water or broth to thin it out before serving.
- 2 tbsp extra virgin olive oil Pantry
- 1 onion, chopped $0.50
- 2 cloves garlic, chopped Pantry
- 1 (or 2, if you like spicy) canned chipotle peppers packed in adobo, chopped, plus a few spoonfuls of their sauce $2 for a 6-oz. can
- 1 15-oz. can hominy, drained $1.50
- 4 cups (1 quart) chicken or vegetable stock $2.50
- 1 cup half-and-half 1.50 for a pint
- 1/2 cup shredded sharp cheddar cheese $3.50 for 12 oz.
- salt and pepper to taste Pantry
Total Cost of Ingredients $11.50
Heat oil in a large soup pot over medium heat. Add the onion and cook for 5-6 minutes, stirring occasionally, until soft. Stir in garlic and cook for another 1-2 minutes.
Add the chipotles and sauce, hominy and stock. Cover and cook for about 8 minutes, until very fragrant. Puree, using a food processor, blender or immersion blender and return to pot.
Stir in the half-and-half, cheese and salt and pepper to taste and cook for another 2-3 minutes. If soup is too thick, add a bit more stock or some water.
Serve immediately (soup will thicken as it cools—this is fine, just note that it will be more like grits than soup if ), topped with more cheese if desired.