A soup filled with tomatoes, onions, garlic, red chile powder, hominy & chicken and topped with a crunchy cilantro lime slaw. —Sarah | Wisconsin from Scratch
medium onion, chopped
garlic cloves, minced
jalapeño pepper, seeded and finely chopped
ancho chile powder
fresh lime juice
25 ounce can hominy, drained and rinsed well
cooked chicken (or turkey), chopped
sliced avocado and hot sauce for serving
thinly sliced cabbage
medium carrot, peeled into ribbons using a vegetable peeler
juice of 1 lime
In This Recipe
Start by making the soup. Heat the olive oil in a large pot over medium high heat, then add the tomatoes, onion, garlic, and jalapeno. Cook until vegetables start to soften, about 3-4 minutes, then add the chile powder, cumin, oregano, paprika, salt, cayenne pepper, and lime juice and cook for another 3-4 minutes.
Add the hominy and chicken broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
While soup simmers, make the slaw by combining all slaw ingredients in a bowl and mixing well. Set aside while you finish the soup.
After soup has simmered for 20 minutes, add the chicken, and bring back to a boil. Season to taste with additional salt if needed. Serve soup hot topped with the slaw, as well as sliced avocado and hot sauce.