Mexican Chicken-Hominy Soup

Photo: John Autry; Styling: Cindy Barr
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.

Yield:

4 servings

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 235
Fat 6.6 g
Satfat 1.3 g
Monofat 3.5 g
Polyfat 1.2 g
Protein 24.8 g
Carbohydrate 18 g
Fiber 3.3 g
Cholesterol 60 mg
Iron 1.5 mg
Sodium 641 mg
Calcium 43 mg

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.

Note:

Kim Sunée,

December 2010