Ingredients30 m servings 237 cals
- Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 237 calories; 8.2 g fat; 26.1 g carbohydrates; 13.5 g protein; 39 mg cholesterol; 1578 mg sodium. Full nutrition
ReviewsRead all reviews 5
This soup recipe was very delicious and easy. I followed it to a T but added leftover roasted chicken the last few minutes. My hubby loved it, we will make it again.
I made this for the first time last night. It was delicious. The only changes that I would possibly make are to double up on the solids. Another idea is to maybe substitute shrimp for the chick...
I use leftover ham instead of the chicken and I add 2 jalapeños and 1 tsp of cayenne powder pepper. If you like it hot, this is for you.
Awesome recipe! I fried corn tortillas and made chips to put on top with a dallup of sour cream. Yummy stuff!!!