Mexican Chicken-Hominy Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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