Chicken and Hominy Soup with Lime and Cilantro recipe

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Ingredients

1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon paprika
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can hominy, undrained
4 cooked skinless, boneless chicken thighs, chopped
1 (14.5 ounce) can diced tomatoes in juice
1 (14.5 ounce) can water
6 green onions, sliced
1 lime, juiced, or to taste
1 dash hot sauce, or to taste
1 cup chopped fresh cilantro

Nutrition Info

237.4 calories
carbohydrate: 26.1 g
cholesterol: 38.9 mg
fat: 8.2 g
fiber: 5.1 g
protein: 13.5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1578.2 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat, stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil, bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.

Recipe Yield

6 servings

Recipe Note

This is how you eat soup when it's hot outside. I like to season the chicken with chili powder and cumin, then toss them in the turbo broiler.

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