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Spicy Chicken and Hominy Soup
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| Serves 4| Hands-On Time: 10m| Total Time: 20m Ingredients | |
| 1 | onion, chopped |
| 2 | celery stalks, chopped |
| 1 clove | garlic, chopped |
| 2 tablespoons | olive oil |
| kosher salt | |
| 5 cups | low-sodium chicken broth |
| 3 cups | shredded rotisserie chicken |
| 1 15-ounce can | hominy, rinsed |
| 1 tablespoon | chipotles in adobo, chopped |
| tortilla chips, for serving | |
| fresh salsa, for serving | |
| Directions Cook the onion, celery, and garlic in the oil with ½ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes. Add the chicken broth, chicken, hominy, and chipotles. Simmer for 5 minutes. Serve the soup with the tortilla chips and salsa. Nutritional Information Per Serving Calories 338 | |
| 14g | Fat |
| Sat Fat 3g Cholesterol 98mg Sodium 758mg Protein 38g Carbohydrate 15g | |
| 3g | Sugar |
Fiber 3g
Iron 2mg
Calcium 32mg
What does this mean? See Nutrition 101 .
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Quick Tip
You can also make this recipe with 2 boneless, skinless chicken breasts. Add them to the soup with the broth (but don’t add the hominy or chipotles); simmer until cooked through, 8 to 10 minutes. Remove the breasts, shred, and return the meat to the soup along with the hominy and chipotles.
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