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
Active:
5 min
Yield:
1 serving
Level:
Easy
Total:
10 min
Active:
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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Mexican Chicken Soup

Recipe courtesy of Ina Garten

Just-Add-Water Miso Chicken Noodle Soup

Recipe courtesy of Food Network Kitchen

Chicken Soup with Wild Rice and Hominy

Recipe courtesy of Food Network Kitchen

Mexican Chicken Soup

Recipe courtesy of Food Network Kitchen

Mexican Chicken Rice Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Mexican Tortilla Chicken Soup

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories