Yield
Serves 4 (serving size: 1 1/2 cups soup, 1 tablespoon radishes, and 1 muffin)
Photo: Jason Wallis; Styling: Cindy Barr 

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine milk, chili powder, 1 tablespoon minced jalapeño, and egg in a bowl, stirring with a whisk. Add muffin mix; stir just until combined. Divide batter among 4 (8-ounce) ramekins coated with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; remove muffins from ramekins.

Step 3

Combine remaining minced jalapeño, tomatillos, and next 4 ingredients (through black pepper) in a food processor; process until almost smooth.

Step 4

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 4 minutes, stirring occasionally. Add garlic; sauté 30 seconds. Stir in tomatillo mixture, stock, and hominy; bring to a boil. Add chicken to pan; simmer, covered, 5 minutes. Turn chicken over; simmer, covered, 5 minutes or until chicken is done. Place chicken on a cutting board; cut into bite-sized pieces. Return chicken to pan. Stir in lime juice. Divide soup evenly among 4 bowls; top with radishes. Serve with corn muffins.

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