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Lentils.org

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Green Chile Chicken, Hominy & Lentil Soup

Prep Time: 20 Minutes

Total Time: 45 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 2 cups (500 mL) yellow onion, small diced
  • 1 ½ cups (375 mL) poblano peppers, small diced
  • 2 Tbsp (30 mL) garlic, minced
  • 2 tsp (10 mL) cumin
  • 1 tsp (5 mL) dried oregano
  • 8 cups (2 L) chicken stock
  • 4 cups (1 L) cooked whole red (brown) lentils
  • 4 cups (1 L) cooked shredded chicken
  • 4 cups (1 L) white hominy, drained and rinsed
  • 2 cups (500 mL) roasted green chiles, diced
  • 1 ½ cups (375 mL) salsa verde
  • 1 ½ tsp (7 mL) salt
  • ½ cup (125 mL) lime juice
  • 2 cups (500 mL) shredded green cabbage
  • 1 cup (250 mL) sliced radishes
  • ½ cup (125 mL) cilantro, chopped
  • ½ cup (125 mL) green onions, thinly sliced
  • 10 lime wedges

Directions

  1. Heat oil in a large stockpot over medium-high heat. Add onion and peppers and sauté for 5–6 minutes until softened.
  2. Add garlic, cumin, and oregano and cook for 1 minute. Add stock, lentils, chicken, hominy, chiles, salsa verde, and salt.
  3. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
  4. Stir in fresh lime juice and adjust seasoning as needed. Hold hot for service.
  5. Once portioned or during service, finish each portion with shredded cabbage, sliced radishes, cilantro, and green onions. Serve immediately with a lime wedge.
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