Chicken Soup with Fire-Roasted Tomatoes & Hominy


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
  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.

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

15% off your cookbook purchase!
Use Code: ACS15