Total Time
30 Mins
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.

How to Make It

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.

Ratings & Reviews

Hlnrsctt's Review

November 08, 2014
I sautéed a 1/2 diced red pepper with the onion. After reading other reviews I added 1/2 tsp. each of cumin, chili pepper, and salt. I didn't serve with chips. Both my husband and I really enjoyed this soup. A great low calorie yet satisfying meal.

Jazzy1's Review

January 27, 2014
This is really easy to make. Good for a quick lunch.Doesn't have a depth of flavor. The radishes add a nice touch.

noelle71's Review

April 20, 2013

IoneTaylor's Review

December 11, 2012
I chose this recipe as an easy way to use leftover Thanksgiving turkey and my homemade turkey stock. It was a satisfying, hearty meal, although it could definitely use some jazzing up. I did top it with tortilla strips, a dollop of sour cream and a sprinkle of red chile topping in addition to the radishes, cilantro and lime juice, but it could still use something else.

chemmonkey21's Review

May 14, 2012
This soup was good. Not great. It was nice to have on a rainy night after a long day at work, but not really anything other than that. It was super easy to make, but tasted like that as well. Google Cafe Rio Tortilla Soup Recipe instead. It's essentially the same type of soup, but with a lot more flavor.

ksmeal's Review

May 02, 2012
Made a huge batch of this for all of my friends when we came back from our last year of college. It was so delicious and everyone asked me for the recipe. Huge smash! Making it again tonight for my fiancee. Even my friend's mothers want this recipe. I always add sprouts on top when i serve it. Gives a little crunch and more texture to the soup. anyone who makes this recipe will be very pleased with themselves afterward. enjoy!

melissarhea's Review

April 01, 2012
Really easy to make. Like others though the original recipe was a bit bland, especially since I used the lower sodium version of Swanson broth. So for a little more flavor I added 2 chicken bouillon, a little garlic powder, a bit of cumin powder, and some Sazon with coriander and annatto. I skipped the jalapeno because I have little kids and we don't even bother with the chips since the soup is enough. We squeeze the lime into the soup which adds a good flavor. My family loves it and I love that it is lower calorie:)

gwenfrios's Review

January 06, 2012
I've been cooking my own version of this soup for at least ten years now. I got the recipe from my Mexican friends. However, this version is sooo easy and much more flavorful than my version. My husband and I loved it!

JodiJacobson's Review

January 02, 2012
I made this soup for a quick dinner on January 1. I never follow soup recipes to the "T" in any case and did not here either. I used more jalapeno and onion than called for and sauteed those. I cut two large boneless chicken breasts into chunks and cooked them first with the jalapeno, onion and garlic and then let them cook more slowly in the stock. I also used some salt, fresh ground pepper, Monterey chicken seasoning, cilantro, and cumin and let all of that simmer with the other ingredients for 15-20 minutes before I put the hominy and also some parsley in and then let it simmer some more. It was absolutely delicious and deliciously aromatic. The kids loved it and so did I!

inwinecountry's Review

December 30, 2011