1 medium onion - diced
2 medium carrots - diced
1 red pepper - seeded and diced
3 cloves garlic - grated
½ teaspoon salt
2 chipotle peppers in adobo - seeded and minced
1 teaspoon smoked paprika
¼ teaspoon pepper
8 cups chicken broth - low sodium
12 ounces shredded cooked chicken breast (rotisserie works well)
14 ounce can fire roasted diced tomatoes
14 ounce can hominy - drained
4.25 ounce can diced green chilis - drained
juice of one lime
sliced radishes, diced scallions and minced cilantro - optional garnish to serve
Corn Tortilla Chips


Heat a large soup pot over medium heat and spray with cooking spray. Add onion, carrots, red pepper, garlic and salt. Cook until veggies begin to soften, 3-4 minutes.

Stir in chipotle peppers, smoked paprika and pepper.

Pour in chicken broth, shredded chicken, diced tomatoes, hominy, green chilis and lime juice. Bring to a boil then simmer for 20 minutes.

Garnish with sliced radishes, diced scallions and minced cilantro. Serve with Corn Tortilla Chips


If you like foods on the mild side, reduce the chipotle peppers to one.