Photo: John Autry; Styling: Cindy Barr
Total Time
20 Mins
Yield
4 servings (serving size: 1 1/2 cups soup, 2 tablespoons avocado, and 1 radish)

How to Make It

Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and radish. Garnish with cilantro, if desired.

Ratings & Reviews

laebrown's Review

JonFontenot
November 26, 2014
Made this recipe for a light dinner, and agreed that this was fairly bland, and I swapped the celery for an Anaheim chile. It's a good substitute for chicken noodle soup if you're sick, but I wouldn't serve this to guests. Just a nice, comfy, easy dinner for a weeknight. Definitely not bad, but not mind blowing. Not sure what the best way it to punch this up; I'd rather just use a different recipe. Best of luck!

saracat's Review

SleepyCalico4
October 16, 2013
This recipe was great! I used a can of chile verde instead of the tomatillos and upped the cumin and it certainly wasn't lacking flavor. I will definitely make this one again. Oh, and I doubled it, and I'm glad I did because it was popular!

carolfitz's Review

annmcgory000
December 01, 2012
We didn't do this superfast but even so it was a pretty quick supper. Used fresh tomatillos. Poached & shredded the chicken breast. The broth was kinda blah, so added more cumin and 1/4tsp each of chipotle & ancho. Had lime wedges on the table rather than putting juice in the soup. Served with recommended toppings, chipotle cheese quesadillas & beer.

carriegroth's Review

ExplorerClub
February 17, 2012
N/A

ExplorerClub's Review

carriegroth
January 17, 2012
Delicious! Will definitely make again. I used 3 cloves of garlic, 1 full teas of cumin, a generous 1/2 tsp of chili power, 2 cayennes sautéed with the onion and celery, used 6 fresh tomatillos, and added the kernels of one ear of corn. With these modifications, the soup was outstanding.

annmcgory000's Review

wisummertime
November 11, 2011
N/A

RhettsHeir's Review

RhettsHeir
September 08, 2010
I've used a recipe close to this for years. Mine adds a clove of garlic, a seeded jalepeno (or serrano) and half a red bell pepper to the onion mix. I usually throw in some red pepper flakes for punch, depending on how hot the pepper is. It's traditional to serve garnished with shredded cabbage as well as radishes. (I usually skip both.) Corn bread is a great side, but corn tortillas work well, too.

nbalter1's Review

laebrown
September 02, 2010
This is BLAND. I am mystified by all the other positive reviews. I followed the recipe exactly (right down to the optional cilantro) -- the only exception being that I used canned chicken. It was also not easy to find those canned tomatillos. Two Ralphs and a Pavilions near me did not carry them. I manged to eat this by adding a lot of Cholula hot sauce to give it flavor.

julie275's Review

CindyH
August 21, 2010
Was so excited to find this recipe and got even more excited when i actually made it! As a former SoCal resident (I am now on the east coast) i know that good mexican food is hard to find...and this recipe is delicious and tastes surprisingly authentic! I added another can of hominy and subbed in a 7oz can of Embasa ChiliVerde for the canned tomatillos, and it was so awesome that i immediately had two bowls. I would def make this again...so quick, so easy and absolutely delicious!

skspillman's Review

julie275
August 13, 2010
Made this last night with a few changes and it went over well with my family. Instead of using a rotisserie chicken, I poached boneless skinless chicken breasts in chicken broth with salt, pepper, cumin, chili powder, oregano, and cayenne pepper. I chopped the cooked chicken, but I think next time I might shred it instead. I used fresh tomatillos since my grocery store didn't have canned, and I used frozen corn instead of hominy. I added another cup of broth and sprinkled some crushed red pepper on top when I served the soup. Very flavorful and filling soup. I served this alongside cheddar-jalapeno corn muffins.