Hi, all! I hope you have been staying warm where ever you are! We have had a few weeks of cold, and that always calls for some delicious warm soup. This recipe is very easy to make and it was a hit with the family. We love the fresh additions of cilantro, lime juice and radish slices.
What also makes this soup great is the hominy. I remember the very first time I discovered hominy about 13 years ago at a Kroger down the road from where we live now, and I’ve loved it ever since. If you haven’t tried it, check your canned food aisle for either white or yellow hominy. It is reminiscent of a mild white bean without the skin.
2 pounds boneless chicken breasts, cut into 1 inch chunks
splash of olive oil
1 large onion, chopped
2 tablespoons cumin
salt and fresh ground pepper to taste
6 cloves of garlic, minced
1/2 to 1 cup of carrots, chopped
2 to 3 cans of hominy, drained and rinsed (15.5 ounce cans)
1 can of diced tomatoes (28 ounces)
4 cups of chicken stock (I prefer low sodium)
For the Garnish
We have also been known to add a dollop of sour cream and shredded cheese to this soup.
Heat a splash of olive oil in a large stock pot. Saute the chicken over medium heat, covered, until it starts to cook through, about 5-8 minutes. Add garlic, onions, carrots, cumin and salt and pepper and cook 2-3 more minutes. Pour in chicken stock and add the hominy and diced tomatoes. Simmer for about 15-20 minutes. Squeeze in juice of 1-2 limes to taste. Serve and add garnish to taste. Enjoy!