Hominy is the star ingredient in this hearty Mexican soup. With a flavor similar to that of tangy corn, canned hominy can be found near the canned beans at your supermarket. If you’re lucky enough to find dried hominy, go ahead and prepare it as you would dried beans. And if you can’t find either, it’s okay to substitute the same volume of canned chickpeas. Bone-in chicken thighs get cooked in the soup to enrich store-bought broth with extra flavor. The recipe serves 8, so you might have leftovers. Cool the soup completely, pour into gallon-size freezer bags, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight or in a bowl of cold water for 10 minutes. Reheat in a pot over medium until warmed through, 8 to 10 minutes.