I made Mexican Chicken-Hominy Soup for dinner last night. It was pretty easy to make. You can see the specific ingredients at the link above, but the recipe included chicken (which I’d cooked earlier in the week), broth, onion, jalapeno, garlic, and hominy. I garnished it with radishes and cilantro. I had about a third of the soup for dinner, and had the rest as leftovers.
This posole-like soup was pretty tasty. I’ve made tortilla soups and the like before, but I think the hominy is what made this taste different and stand out. The thinly sliced radish garnish was lightly cooked by the broth, which reduced some of the bitterness. I’m not a fan of raw radishes, but I kind of wish I’d had more in my leftovers. This was also a very quick recipe to make if you’ve got pre-cooked chicken – it only took about 30 minutes from start to finish. It’s also a very inexpensive recipe to make. It is a light soup, which is good if you wanted to be able to snack later, like I did. I liked this, and I’ll probably make it again sometime.