Chicken and Hominy Soup with Cilantro and Lime | Just A Pinch Recipes
Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. To the seasoned oil, add broth, hominy, chicken, diced tomatoes...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 1 tablespoon(s) canola oil
- 2 teaspoon(s) ground cumin
- 1 teaspoon(s) paprika
- 48 ounce(s) low-sodium chicken broth
- 29 ounce(s) can hominy, undrained
- 4 cooked skinless chicken thighs, chopped
- 14 or 15 ounce(s) can diced tomatoes in juice, undrained
- 14 ounce(s) water (measured from canned tomatoes)
- 6 green onions, sliced
- 1 large jalapeno, chopped
- 1 large lime, juiced
- 1 dash(es) hot sauce, or to taste
- 1 teaspoon(s) black pepper or cayenne pepper
- 1 cup(s) chopped fresh cilantro
- - tortilla chips, roughly crushed (for serving)
- - sour cream (for serving)
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