Just-Add-Water Mexican Chicken and Hominy Soup

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.

Total Time:
10 min
Prep:
5 min
Inactive:
5 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 1/4 cup jarred salsa verde
  • Heaping 1/2 teaspoon chicken base
  • 2 pinches ground cumin
  • 1/3 cup shredded rotisserie chicken
  • 1/4 cup rinsed canned hominy
  • 1/4 cup rinsed canned pinto beans
  • 1/4 cup coleslaw mix or shredded cabbage
  • 1 radish, sliced thinly, optional
  • 1 tablespoon roughly chopped fresh cilantro leaves
  • 2 tablespoons crushed salted tortilla chips
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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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.


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