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Mexican Chicken-Hominy Soup

Mexican Chicken-Hominy Soup
Photo: John Autry; Styling: Cindy Barr
Total time 30 mins
Yield

4 servings

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.

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

Nutrition 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

How to Make It

  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.

    Chopping Onion