All you have to do is add boiling water to the prepped ingredients, wait a few minutes and eat. Salsa verde adds nice acidity and heat; crushed tortillas add corniness and salt.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Just-Add-Water Mexican Chicken and Hominy Soup
Total:
10 min
Prep:
5 min
Inactive:
5 min
Yield:
1 serving
Level:
Easy
Total:
10 min
Prep:
5 min
Inactive:
5 min
Yield:
1 serving
Level:
Easy

Ingredients

Directions

Special equipment: a 16-ounce lidded heat-safe container

Put the salsa verde, chicken base and cumin in the bottom of a 16-ounce lidded heat-safe container. Top with the chicken, hominy, beans, coleslaw mix, radishes if using and cilantro. Sprinkle the tortilla chips on top. Secure the lid, and refrigerate up to overnight.

When ready to eat, add 1 cup boiling water, and stir just to allow the water to reach the bottom of the container. Cover, and let sit 3 minutes. Stir again, and eat hot.

Cook's Note

Chicken base is a highly concentrated form of stock. You can find it in paste or powdered form next to the bouillon in your grocery store.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Oven-Fried Chicken

Recipe courtesy of Ina Garten

First Moon Chicken Stir-Fry

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Browse Reviews By Keyword