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Spicy Chicken and Hominy Soup

INGREDIENTS:

1 Onion, chopped

2 Celery stalks, chopped

1 Clove garlic, chopped

2 Tablespoons olive oil

Kosher salt

5 Cups low-sodium chicken broth

3 Cups shredded rotisserie chicken

1 15-ounce can hominy, rinsed

1 Tablespoon chipotles in adobo, chopped

Tortilla chips, for serving

Fresh salsa, for serving

DIRECTIONS:

Cook the onion, celery, and garlic in the oil with ½ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.

Add the chicken broth, chicken, hominy, and chipotles. Simmer for 5 minutes.

Serve the soup with the tortilla chips and salsa

Tomato Soup with Parmesan and Croutons

INGREDIENTS:

2 Onions, chopped

2 Tablespoons olive oil

Kosher salt

1 28-ounce can whole peeled tomatoes, with juices

4 Cups low-sodium chicken broth

1 Teaspoon dried oregano

1 Cup croutons

2 Ounces Parmesan, shaved

DIRECTIONS:

Cook the onions in the oil with ½ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.

Add the tomatoes, chicken broth, and oregano. Simmer until beginning to thicken, 10 to 15 minutes.

Transfer to a blender and puree until smooth. Top with the croutons and Parmesan before serving.

Mushroom Barley Soup

INGREDIENTS:

2 Tablespoons olive oil

1 Pound mushrooms, sliced

4 Cups carrots, chopped

2 Cloves garlic, sliced

2 Sprigs fresh thyme

kosher salt and black pepper

6 Cups low-sodium vegetable broth

3/4cup pearl barley

1 Tablespoon chopped flat-leaf parsley

DIRECTIONS:

Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.

Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.

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