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

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.

Cooking Light DECEMBER 2010

  • Yield: 4 servings
  • Total:30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 6.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 24.8g
  • Carbohydrate: 18g
  • Fiber: 3.3g
  • Cholesterol: 60mg
  • Iron: 1.5mg
  • Sodium: 641mg
  • Calcium: 43mg
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Mexican Chicken-Hominy Soup recipe

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