This one-pot, 30 minute soup is layered with southwest flavors like tomatoes, green chiles, onion, cumin, and hominy. Enjoy tender chicken in a smoky, tortilla thickened broth that can stand alone as a meal, or make a delicious starter or side.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 12servings
Calories: 97kcal
Ingredients
1tablespoon vegetable oil
1large white onionfinely diced
4clovesgarlic
2teaspoonschili powder
1teaspooncumin
1/2teaspoonsmoked paprika
2cupsshredded chickenor more
1cantomato sauce
1candiced tomatoes with green chiles
1canwhite hominy
3cupschicken broth
12corn tortilla chips
1limejuice of
1tablespoonhot pepper sauce(optional)
1teaspoonsaltor to taste
Garnish (optional)
tortilla strips
freshly chopped cilantro
Instructions
In a large pot or dutch oven, heat oil over medium heat. Add onion, garlic, chili powder, cumin, and paprika and sauté, stirring regularly until onion is translucent, about 3-4 minutes.
Add the shredded chicken, tomato sauce, tomatoes with green chiles, and hominy and mix to combine. Then pour the chicken broth over the top, stir, and bring to a simmer.
Add the tortilla chips and simmer for 15 minutes. While it simmers the chips will disintegrate and help to thicken the soup. Stir in salt 1/4 teaspoon at at time, tasting in between until seasoned to your preference.
Serve warm garnished with your choice of tortilla strips and freshly chopped cilantro.