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


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1 Tbsp
canola oil
2 tsp
ground cumin
1 tsp
48 oz
low-sodium chicken broth
29 oz
can hominy, undrained
cooked skinless chicken thighs, chopped
14 or 15 oz
can diced tomatoes in juice, undrained
14 oz
water (measured from canned tomatoes)
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


  • 1Heat 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.
  • 2Reduce heat and simmer until flavors have blended, about 15 minutes.
  • 3Garnish each serving with chopped cilantro, crushed tortilla chips and a dollop of sour cream, and serve hot.

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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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