Wedding season is almost reaching an end, but starting a few weeks ago, we still have a wedding to go to almost every other week until the end of October. Oh and one of those is ours. Amazingly I’m feeling pretty calm about everything, and when I start to feel not-so-calm about minor details, Marc never fails to remind me that even if we don’t have napkins at the cocktail hour or if we need to have my co-worker cut the cake because we don’t have anyone else to do it, at the end of the day we will still be husband and wife. This perspective always brings me back to a happy and calm state of mind and less than a week out from my wedding, I’m beginning to let go of the details.
This recipe comes from a wedding I went to a couple of weeks ago where we were asked to fill out a recipe card that was sent along with the invitation, and in return we received the newlywed’s favorite recipe. I actually made this the day after their wedding because it sounded so good. It was just what I needed – a simple, delicious, healthy, and comforting soup that I could eat as leftovers for days.
The addition of creamed corn and hominy is what really intrigued me about this recipe. I’ve never had hominy before and I loved the flavor and texture it added to the soup. One of the guests at the wedding told me if I didn’t like hominy I could just use a can of regular corn, but I decided to give it a shot and I’m glad I did. Thanks Andrew and Sarah for the great recipe!
inspired by Mr. and Mrs. Petz
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Tex-Mex Chicken and Rice Soup
Slow Cooker Black Bean Soup
Slow Cooker Chicken Enchilada Soup
Chicken Enchilada Verde Soup
- 1 tbsp olive oil
- 1/2 white onion diced
- 1 lb ground chicken or turkey
- 1 tbsp taco seasoning
- 1 can diced tomatoes
- 1 can creamed corn
- 1 can white or golden hominy
- 1 can black beans rinsed
- 1 can northern beans rinsed
- 1 can chili beans
- 1 can chicken broth
- 3 cups fresh spinach
- In large soup pot, heat olive oil over medium heat.
- Add onions and cook until translucent, about 5 minutes.
- Add turkey or chicken and cook until browned, about 5-7 more minutes, breaking up the meat as it cooks.
- Add taco seasoning, tomatoes, corn, hominy, black beans, northern beans, chili beans, and chicken broth.
- Cook for 15-20 minutes on medium heat.
- Add spinach and stir until wilted.
- Serve topped with cheese and tortilla chips.