Community Recipe
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Mexican Chicken-Hominy Soup Menu

*Preheat oven to 350°. Cut each of 4 (6-inch) yellow corn tortillas into 8 wedges. Arrange wedges in a single layer on a baking sheet. Brush wedges evenly with 1 1/2 tablespoons canola oil. Combine 3/8 teaspoon ground cumin and 1/8 teaspoon salt, and sprinkle evenly over tortilla wedges. Bake at 350° for 15 minutes or until crisp and golden. Cool slightly, and drizzle with 2 tablespoons fresh lime juice.

Mexican Chicken-Hominy Soup

Give chicken soup a Mexican flair by adding hominy, jalapeño, and cilantro. If you can't find hominy, simply substitute 1 cup frozen thawed corn in its place.

Photo by: Photo: John Autry; Styling: Cindy Barr

Ingredients

1 tablespoon olive oil
1 3/4 cups chopped onion
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon freshly ground black pepper

2 (14-ounce) cans fat-free, lower-sodium chicken broth
1 (15.5-ounce) can hominy, rinsed and drained
1/2 cup thinly sliced radishes
2 tablespoons fresh cilantro leaves
4 lime wedges

Preparation

1. Heat olive oil in a large saucepan over medium-high heat. Add onion to pan; sauté 2 minutes. Stir in garlic and jalapeño; sauté 1 minute. Add chicken, black pepper, and broth; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in hominy; bring to a boil. Cook 5 minutes. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with 2 tablespoons radishes and 1 1/2 teaspoons cilantro. Serve with lime wedges.

Cooking Light DECEMBER 2010

Cumin-Lime Tortilla Chips*

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Mexican Chicken-Hominy Soup Menu