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Chicken Soup with Fire-Roasted Tomatoes & Hominy

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image of Chicken Soup with Fire-Roasted Tomatoes recipe from the ACS cookbook, "Quick and Healthy: 50 Simple Delicious Recipes for Every Day"

Hominy adds texture and a gentle corn taste, while fire-roasted tomatoes add a smoky flavor to this soup.

4 Servings

  • 12 ounces boneless, skinless chicken breast, cut into bite-size pieces
  • 1 (16-ounce) can hominy, rinsed and drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes with garlic
  • 3 cups water
  • 1/4 teaspoon ground chipotle
  • 1/2 cup chopped fresh cilantro
  • 1 avocado, pitted and chopped
  • 1 lime, quartered, optional

Per Serving

Calories: 240
Fat: 9 g
Saturated fat: 1.5 g
Cholesterol: 50 mg
Sodium: 410 mg
Carbohydrate: 20 g
Dietary fiber: 6 g
Sugars: 4 g
Protein: 21 g

  1. Coat a large saucepan with cooking spray and place over medium heat. Add the chicken and cook 2 minutes, stirring occasionally. Add the hominy, tomatoes, water, and ground chipotle and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 25 minutes.
  2. Remove from heat, stir in cilantro, and serve topped with avocado. Serve with lime wedges, if desired.
cover of the ACS cookbook, "Quick and Healthy: 50 Simple Delicious Recipes for Every Day"

Quick & Healthy: 50 Simple, Delicious Recipes for Every Day
Copyright ©2019 American Cancer Society.

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