Fall

Red Chile Chicken and Hominy Soup

Photo by Sarah | Wisconsin from Scratch
Author Notes

A soup filled with tomatoes, onions, garlic, red chile powder, hominy & chicken and topped with a crunchy cilantro lime slaw. —Sarah | Wisconsin from Scratch

  • Serves 4 generously
Ingredients
  • Soup
  • 1 tablespoon olive oil
  • 1 cup chopped tomatoes
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 teaspoons ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh lime juice
  • 1 25 ounce can hominy, drained and rinsed well
  • 4 cups chicken broth
  • 2 cups cooked chicken (or turkey), chopped
  • sliced avocado and hot sauce for serving
  • Slaw
  • 2 cups thinly sliced cabbage
  • 1 medium carrot, peeled into ribbons using a vegetable peeler
  • 1/4 cup cilantro leaves
  • juice of 1 lime
  • 1/4 teaspoon salt
In This Recipe
Directions
  1. 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.
  2. Add the hominy and chicken broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  3. While soup simmers, make the slaw by combining all slaw ingredients in a bowl and mixing well. Set aside while you finish the soup.
  4. 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.

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