This classic Mexican soup has comfort food written all over it! It’s everything I love about classic Mexican cuisine, with just the right amount of protein. It’s fresh, light, spicy, crunchy and chewy — all in one bowl. This is a satisfying soup that you get to pile high with fresh green toppings, all while hitting protein macros for the day.
– 1 pound boneless, skinless chicken breast
– 4 cups low-sodium chicken stock
– 1 bay leaf
– 1/2 tsp chopped fresh thyme
– 1/2 tsp chopped fresh oregano
– 2 garlic cloves, crushed
– 1 tsp cumin
– 1 tsp salt
– 3/4 tsp chili powder
– 1/2 tsp coriander
– 1/4 tsp red pepper flakes
– 1 cup canned hominy (corn), drained and rinsed
- Slice washed and dried chicken breast in half so you have thinly sliced pieces. Sprinkle them on both sides with salt and pepper.
- Heat oil in a skillet over medium-high heat. Add the chicken breast and sear for 1 minute on both sides until golden brown. Turn the heat to low, cover the pan, and cook for 12 minutes more, flipping the chicken halfway. Once thoroughly cooked, set the chicken aside.
- Add the chicken broth to a medium Dutch oven and bring it to a rapid simmer. Once simmering, add the bay leaf, thyme, oregano, garlic, cumin, ½ teaspoon of the salt, chili powder, coriander, and red pepper flakes. Reduce the heat to low and simmer for 15 minutes.
- Using 2 forks, shred the chicken into small pieces. Add the chicken and drained hominy to the Dutch oven. Raise the heat to medium to warm everything through. Taste and add more salt or other seasonings if needed. Discard the bay leaf.
- Serve the soup in individual bowls with any of the desired toppings.
Nutrition Information Per Serving Calories: 238 Fat: 4.7g Carbohydrates: 8.2g Fiber: 1.5g Protein: 39.3g