Prepare yourself for a real treat if you haven’t discovered this traditional Mexican soup. This soup screams with authentic flavor and the aroma is to die for. Simple and quick to make. For a vegetarian meal, leave out the chicken!
2 (15.5-ounce) cans Great Northern beans, undrained
1 (15.5-ounce) can hominy, undrained
2 (14.5-ounce) cans Mexican stewed tomatoes, undrained
1 (28-ounce) can diced Italian plum tomatoes, undrained
1 (11-ounce) can whole kernel yellow corn, undrained
1 (7-ounce) can diced green chilies
2 teaspoons ground coriander
1 teaspoon fresh orange rind, grated
1 teaspoon hot chili powder
1/2 cup orange juice
2 bay leaves
2 cups of water
2 cups white chicken meat, diced or shredded
1/4 cup fresh cilantro, chopped
1) Combine all ingredients except cilantro in a large soup pot or Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 20 to 30 minutes, stirring occasionally. Discard bay leaves.
2) Add cilantro, stir to mix. Add more water or tomatoes if too thick.
3) Ladle into bowls. Makes 10 (Approximately 1 1/2 cups) servings.
Nutritional Analysis per serving: 245 Calories; 8 percent fat (2.2 grams); < 0.5 gram saturated fat; 25 percent protein; 67 percent carbohydrate; 11 grams fiber.