Description
A flavorful and hearty hominy chicken soup that’s perfect for any day!
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1½ teaspoons ground cumin
- ½ teaspoon dried oregano
- 2 tablespoons ground New Mexico chili pepper
- 1 tablespoon ground California chili pepper
- 4 cups chicken stock (or broth)
- 2 cups water
- 30 ounces canned white hominy (2 cans, drained and rinsed)
- 1 rotisserie chicken (about 4 cups shredded meat; skin and bones discarded)
- 1 teaspoon sea salt (more to taste)
- ½ teaspoon ground black pepper
- 2 cups finely shredded green cabbage
- 4 radishes (thinly sliced)
- 1 lime (cut into wedges)
- ½ cup chopped fresh cilantro
Instructions
- Heat olive oil in a large pot set over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the cumin, oregano, New Mexico chili, and California chili, cooking for 1 minute until fragrant.
- Add the chicken broth and water, then bring to a boil.
- Stir in the hominy and shredded rotisserie chicken. Season with salt and pepper.
- Bring back to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
- Taste and adjust seasoning with more salt if needed.
- Ladle into bowls and serve hot with desired toppings.
Notes
- For a spicy kick, add more chili pepper.
- This soup can be topped with avocado or additional herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg