Quick Chicken and Hominy Soup

Cuisine: Mexican

This is a perfect soup to make on busy weeknights when you have some leftover roast chicken to use up.
As with most soups, this one usually tastes even better the next day.

Ingredients

  • 2 medium onions chopped
  • 8 cloves garlic minced
  • 1/3 cup tomato paste
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 6 cups chicken broth homemade or store bought
  • 4 ounces cans white hominy drained, 15each
  • 4 cups water
  • 6-7 cups shredded cooked chicken
  • Kosher salt and ground pepper
  • Assorted garnishes/toppings: avocado thinly sliced radishes, lime wedges, diced red onion, and cilantro

Directions

  1. Heat oil in a large, heavy pot over medium heat. Add onions; cook until soft and translucent, about 5 minutes. Mix in garlic, tomato paste, chili powder, and oregano. Add 4 cups water, broth, and hominy. Stir in chicken and season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
  2. Cover and bring to a boil; reduce heat to a simmer, and cook for about 30 minutes. Serve, add a squeeze of fresh lime juice, and add any other desired toppings to each individual bowl.
View Comments
Side Dish

RecommendedView All