This was moved to Sunday as I think soups need more than 30 minutes to properly cook. I also needed to cook a chicken from our freezer. The only think that I changed was I used 1/2 broth and 1/2 stock. I had a 1/2 full box of broth in the fridge to use up and tons of stock in the freezer to use up. Now that I have another chicken carcass I will probably make more chicken stock this week……I need a bigger deep freeze. I also let the tomatoes and broth simmer for about 45 minutes and them another 20 after adding the chicken and hominy.


This recipe is supposed to serve 4?? This is a 4 quart stock pot, full. So if you feel the need to eat a quart of soup this is 3 points. If you are not someone who feels the need to eat that much in one sitting, I would put this down as a 1 point soup. I ended up freezing most of it for later.

I can’t decide what would go good with it, cheese? tortilla chips? Any ideas?