Quick Mexican Chicken Soup with Hominy

This delicious Posole (traditional Mexican soup or stew) takes 30 minutes to make, and the fun toppings add interesting textures and surprising flavor-bursts. Yummmy! Even Mr. Picky loved it. (faint)

My first request when I go back to South Africa is for my beloved Samp Mielies—a staple in the diet of the Xhosa South African people. (Mielie means corn in Afrikaans.) I have fond memories of my nanny making it for me. I even had my dad schlep a bag in his suitcase when I first moved to Los Angeles in 1996, and almost burned the house down when I tried cooking it in the microwave! (It usually takes about 3 hours to cook on the stove.) Oy! This was clearly before I learned how to cook.

In our recent trip to South Africa, sweetheart Mary made it specially for me. You’ll never believe what her secret ingredient was… Cremora. (South African coffee creamer) Hmmm… interesting.

That’s her making me a to-go cup (pad-kos) for the drive to the airport. 🙂

I was ecstatic to discover that hominy (the canned, Mexican version of it), was quite similar—and no cooking required! Hominy is basically like giant, puffed up pieces of corn, but with that pasta-like density and chew-factor. LOVE it! And it’s good for you. (It’s one of my top ten Weight Watchers Power Foods—coming soon)

But still, I was never quite sure what to do with it—besides heat and eat.

Then last week I saw an intriguing dish at Gelsons Market in California—and on closer inspection discovered that what I thought was potato was actually hominy.

Actually, in their version, called “Chicken Ranchero”, there was hominy and potato. I fell head-over-heels in love with this dish (actually, more like obsessed) and was determined to re-create it.

I remembered seeing Daphne Oz making something similar on The Chew (Daphne Oz’s Chicken Pozole Verde)—where she pureed tomatillos and jalapeños.

I thought that using Salsa Verde—a green salsa made from tomatillos, green chiles and cilantro—would make it even more cinchy, and no need to conquer your fear of chiles! (Ok, you’re right…  my fear, not yours!)

If you can’t find Salsa Verde, sauté half a chopped jalapeño pepper with the garlic.

Greek Yogurt in Mexican Soup, you say? If you can up the protein while adding creaminess and tang, I say why not!

Some people don’t like (actually, more like hate) cilantro, so leave it as an optional topping.

Crumble Trader Joe’s Reduced Guilt White Corn Tortilla Chips for extra crunch!

(They don’t taste guilt free at all)

And would you believe that these are all Weight Watchers Power Foods?! (Except for the avocado, and tortilla chips, of course.) Hands down my favorite WW Simple Start or Simply Filling Dinner—try it and let me know what you think! If you’re counting points, one serving is 10 PointsPlus values.

Click here for my Trader Joe’s Shopping List (with Power Foods and PointsPlus values) >>

If you like this recipe you’ll LOVE my Cowboy Caviar – healthy dip/salad/snack!

Quick Mexican Chicken and Hominy Soup

Orna

Weight Watchers Simple Start: all Weight Watchers Power Foods (except avocado) 10 Weight Watchers PointsPlus per serving

Print Recipe Pin Recipe

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 1 cup chopped onion about 1 small
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 quart 4 cups reduced-sodium chicken stock
• ½ cup Salsa Verde a green sauce of tomatillos, chili peppers, cilantro, garlic, and onion
• 1 15 ounce can white hominy, drained and rinsed (or frozen, thawed corn)
• 2 cups shredded skinless boneless, cooked chicken breast (breast meat from one rotisserie chicken: preferably Lemon Herb or Lemon Garlic)
• kosher salt and freshly ground black pepper
• ½ teaspoon sugar

Toppings

• 1 lime cut into 4 wedges
• ½ cup avocado cubed
• ½ cup thinly sliced radishes
• ¼ cup fresh cilantro chopped
• ¼ cup fat free Greek yogurt or fat free sour cream

Instructions

 

• Shred the chicken breast with two forks.
• Heat the olive oil in a medium Dutch Oven or heavy bottomed saucepan over medium-high heat. Add the onions and a little salt and pepper; sauté until soft and translucent, about 3 minutes.
• Add garlic and cumin and cook until fragrant, about 30 seconds, stirring often.
• Add salsa verde, deglazing the pan. (scrape up any bits stuck to the bottom)
• Add chicken stock and hominy; bring to a boil and then reduce to a simmer. Add shredded chicken, 1/4 teaspoon sugar, salt and pepper; simmer uncovered on low heat, until it reduces and thickens a bit and the flavors all come together, about 10 minutes. Taste for seasoning, adding salt if necessary. (if you use regular chicken stock you’ll need less salt) If too acidic add more sugar.

Notes

Refrigerate cooked, cooled soup for up to 2 days.

Adapted from Cooking Light