With the weather changing, along with the offerings at the market, it's time to bust out the big pots and shift into soup season. There is a great quote about soup by American Author Kate DiCamillo that embodies the spirit of the labor that goes into a big cozy bowl of soup: “There ain't no point in making soup unless others eat it. Soup needs another mouth to taste it, another heart to be warmed by it.” Motivated by the promise of tasty soups and stews and the opportunity to share our experience with our farmers' market farm-ily, we pooled our community for recipes and got together to bond over our bowls. I present to you Soup-A-Palooza 2025. A collection of staff soup recipes and the stories behind them.
This recipe comes to us from Jason, one of our fantastic regional managers.
- 2 pounds boneless skinless chicken thighs
- 1 pound tomatillos, husked and rinsed
- 1 large white onion, roughly chopped
- 3 jalapeño peppers, halved (seeds removed if you don’t want it spicy)
- 2 garlic cloves
- 1 tablespoon oregano
- 1 teaspoon kosher salt
- 6 cups chicken broth
- 1 cup cilantro with stems and leaves
- 2 15-ounce cans white hominy, drained and rinsed
- For serving: lime wedges, sliced radishes, thinly sliced shredded cabbage, diced white onions, chopped cilantro, Mexican oregano
Add the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to a large pot or Dutch oven. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.
Transfer the chicken to a cutting board and shred it with a fork. Set aside.
Carefully transfer the cooked tomatillos, onions, jalapeños, and garlic with a slotted spoon to a large blender. Add in 1 cup of the cooking liquid and the cilantro, and blend until completely smooth.
Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.
Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.