If the winter weather has you down, why not take a little trip to Mexico? This slow-cooker recipe, inspired by a traditional Mexican soup, packs enough flavor to transport you — or at least your taste buds!
The base is made from hominy, or dried field corn, which can be found online if it’s not in your local supermarket. Add to that tasty tomatillos and cilantro, cumin, garlic, oregano, onion and jalapeño, and you have an entrée soup that’s filled with phytonutrients. The chicken provides plenty of protein, as well as B vitamins. Heart-healthy avocado and lime are the so-called icing on the cake…er, soup.
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1 tablespoon extra virgin olive oil
½ large white onion, chopped
2 cloves garlic, chopped
1 jalapeño, halved lengthwise, seeded, and sliced into thin half moons
½ teaspoon ground cumin
1 pound tomatillos, husks removed, quartered
3 cups less sodium chicken broth
1 teaspoon dried oregano
¼ teaspoon kosher salt
12 ounces boneless, skinless chicken breasts
1½ cups fresh cilantro, plus more for serving
15-ounce can hominy, drained and rinsed
1 avocado, diced
4 radishes, thinly sliced
2 limes, cut into wedges
In a large skillet (or slow-cooker if it is multi-function), heat the oil over medium-high heat. Add the onion and cook until tender, 3 to 4 minutes. Add the garlic, jalapeño, and cumin and cook for 1 minute. Transfer to a slow cooker (or switch to slow cook function). Add the tomatillos, broth, oregano, salt, and chicken.Cook on low setting for 6 hours.
Remove the chicken. Add the cilantro to the soup. Using a handheld immersion blender or a regular blender, puree the soup. Add the hominy and simmer for two minutes to heat. Shred the chicken and return it to the soup.
Divide the soup among bowls and top with the avocado, radishes, and remaining cilantro. Serve with lime wedges.
Yield: 4 Servings
Total fat 14 g
Saturated fat 2 g
Protein 27.5 g
Carbohydrate 31 g
Dietary fiber10 g
6.5 g sugar
0 g added sugar
53 mg cholesterol
491 mg sodium
Developed by Sara Quessenberry for Cleveland Clinic Wellness