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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Soups On Ingredients:
3 tablespoons olive oil |
1 1/2 tablespoons chopped garlic |
1 cup chopped onion |
1/2 cup minced scallion |
1/2 cup green hot salsa (to taste) |
1 (14 ounce) can diced tomatoes, in sauce |
1 (28 ounce) can white hominy (about 3 cups kernals and juice) |
1/2 teaspoon ground cinnamon |
2 teaspoons ground cumin |
1/2 teaspoon dried thyme leaves |
4 cups homemade chicken stock or 4 cups canned low sodium chicken broth |
1/2 teaspoon salt (less if using canned chicken broth) |
1 1/2 cups corn kernels (from 2 ears of corn) |
1/2 cup lightly packed fresh cilantro, finely chopped |
Directions:
1. Heat oil in a large saucepan over medium heat and add garlic,onion,and scallions.
2. Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro.
3. Bring to a boil, and cook for 15 minutes.
4. Stir in the corn and cilantro, return to a boil and cook 5 minutes more,and serve.
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