Chicken and Hominy Soup with Cilantro and Lime

Vickie Parks


This is a really good soup. Serve it with some fresh baked cornbread.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1 Tbsp
    canola oil
  • 2 tsp
    ground cumin
  • 1 tsp
  • 48 oz
    low-sodium chicken broth
  • 29 oz
    can hominy, undrained
  • 4
    cooked skinless chicken thighs, chopped
  • 14 or 15 oz
    can diced tomatoes in juice, undrained
  • 14 oz
    water (measured from canned tomatoes)
  • 6
    green onions, sliced
  • 1 large
    jalapeno, chopped
  • 1 large
    lime, juiced
  • 1 dash(es)
    hot sauce, or to taste
  • 1 tsp
    black pepper or cayenne pepper
  • 1 c
    chopped fresh cilantro
  • ·
    tortilla chips, roughly crushed (for serving)
  • ·
    sour cream (for serving)

How to Make Chicken and Hominy Soup with Cilantro and Lime


  1. Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. To the seasoned oil, add broth, hominy, chicken, diced tomatoes and juice, water, green onions, chopped jalapeno, lime juice, hot sauce and pepper; bring to a boil.
  2. Reduce heat and simmer until flavors have blended, about 15 minutes.
  3. Garnish each serving with chopped cilantro, crushed tortilla chips and a dollop of sour cream, and serve hot.

Printable Recipe Card

About Chicken and Hominy Soup with Cilantro and Lime

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Hashtag: #Central America

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