Ingredients

The following ingredients have 4 Servings
  • 1 large onion, diced
  • 1 jalapeño (finely chopped (seeds included if you like things spicy, if not, de-seed and chop))
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder
  • 1/4 teaspoon ground cumin
  • 2 cups chicken stock
  • 1 cup water
  • 29 ounces diced tomatoes ((I used 1 can of fire-roasted and 1 can of regular))
  • Squeeze/juice of 1 lime
  • 25 ounce can of hominy (drained)
  • 1 cup frozen corn kernels
  • 1 1/2 cups shredded chicken ((add more, if desired))
  • Salt (to taste)

Instruction

  • In a large pot over medium high heat, add a bit of cooking oil then add the onion, jalapeño, and garlic. Sprinkle the spices on top then cook until slightly softened.
  • Add in the chicken stock, water, diced tomatoes, and juice of 1 lime.
  • Bring soup to a boil then reduce to a simmer and simmer on stove, covered, for 20 minutes.
  • After 20 minutes, add in the hominy, corn, chicken, and salt. Stir to incorporate then let simmer, uncovered, for 10 minutes more.
  • Turn off the heat and divide into bowls and serve with your favorite toppings.