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
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Ingredients
- Soup
-
1 tablespoon
olive oil
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1 cup
chopped tomatoes
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1
medium onion, chopped
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2
garlic cloves, minced
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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
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1 tablespoon
fresh lime juice
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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
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1
medium carrot, peeled into ribbons using a vegetable peeler
-
1/4 cup
cilantro leaves
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juice of 1 lime
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1/4 teaspoon
salt
Directions
-
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.
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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.
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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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