Rating: 4 stars
20 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 7
  • 5 star values: 7

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.

Kim Sunee
Recipe by Cooking Light December 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

235 calories; fat 6.6g; saturated fat 1.3g; mono fat 3.5g; poly fat 1.2g; protein 24.8g; carbohydrates 18g; fiber 3.3g; cholesterol 60mg; iron 1.5mg; sodium 641mg; calcium 43mg.
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