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  • Level: Easy
  • Total: 16 min
  • Active: 16 min
  • Yield: 6 servings
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2 tablespoons extra-virgin olive oil

1 cup baby carrots, sliced 

1 tablespoon minced fresh oregano 

3 scallions, sliced 

2 cloves garlic, minced 

One 4-ounce jar sliced pimiento peppers, drained 

1 tablespoon kosher salt 

2 teaspoons ground cumin 

1 teaspoon chili powder 

1 teaspoon red chile flakes 

1 tablespoon tomato paste 

1 quart (4 cups) low-sodium chicken stock 

2 cups shredded rotisserie chicken (white or dark meat, depending on your preference) 

One 15.5-ounce can white hominy, drained 

One 14.5-ounce can fire-roasted crushed tomatoes 

2 limes, 1 halved and 1 cut into wedges 

1 cup shredded napa cabbage

1 bunch fresh cilantro, leaves picked

1/4 cup thinly sliced radishes

1 avocado, diced 

1/2 cup sour cream 

Hot sauce, as needed


  1. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, oregano, scallions and garlic and cook until softened. Stir in the pimientos, salt, cumin, chili powder and red chile flakes. Raise the heat to high and cook, stirring frequently, for 1 minute. Add the tomato paste and fry until the color deepens, about 1 minute. Add the chicken stock, shredded chicken, hominy and crushed tomatoes. Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Remove from the heat and juice the halved lime into the soup. Taste and adjust the seasonings.
  2. To serve, add some of the shredded cabbage to the bottom of a soup bowl and ladle over the hot soup. Garnish the top with cilantro, radish, avocado, sour cream and hot sauce. Serve with limes wedges on the side.