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

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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Cabbage Soup

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