Tomatillo Chicken Hominy Soup
A bright tomatillo chicken pozole-style soup with hominy, black beans, corn, and jalapeño, finished with crunchy lettuce and Monterey Jack.
- Calories
- 720
- Protein
- 51g
- Carbs
- 73g
- Fat
- 22g
Per serving
Ingredients
For 4 servings · 50 min total
- boneless skinless chicken breast, sliced1 1/2 lb
- tomatillos1 lb
- jalapeño1/8 lb
- garlic1
- white hominy2 can
- canned black beans, rinsed1 1/3 can
- corn1 1/3
- chicken broth4 cup
- romaine lettuce, shredded2 cup
- shredded monterey jack cheese3 oz
- cooking oil4 tsp
- ground cumin2 tsp
- salt1 tsp
Instructions
- 1Remove the papery husks from the tomatillos and rinse them. Halve them, then blend or finely chop them with the jalapeño and garlic; if no blender is available, chop everything very finely.
- 2Warm the oil in a large pot over medium heat. Add the tomatillo mixture and cumin, and cook until it darkens slightly and smells fragrant.
- 3Add the chicken and stir until the outside is no longer raw. Pour in the broth, then add the hominy, black beans, and corn.
- 4Bring the soup to a gentle boil, reduce the heat, and simmer until the chicken is fully cooked and tender.
- 5Taste and adjust the salt. Ladle into bowls and top with shredded romaine and Monterey Jack.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.