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Chicken and Hominy Soup with Lime and Cilantro

Rated as 4.89 out of 5 Stars

"This is how you eat soup when it's hot outside. I like to season the chicken with chili powder and cumin, then toss them in the turbo broiler."
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30 m servings 237
Original recipe yields 6 servings


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  1. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 237 calories; 8.2 26.1 13.5 39 1578 Full nutrition

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Read all reviews 6
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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.

Second time I made it. So good on a rainy cloudy day

Awesome recipe! I fried corn tortillas and made chips to put on top with a dallup of sour cream. Yummy stuff!!!

This was delicious!!!! I served with side of pico de gallo, shredded cheese, and corn bread. The fresh pico really brought out the good flavor!!! Will definitely be making it another cold and sn...