Cilantro Chicken Soup
A flavorful, hearty soup featuring a vibrant cilantro paste, tender chicken, hominy, and aromatic spices.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Serves
- 6
Scale recipe
Original recipe · 1×
Ingredients
Cilantro paste
- 1 small white onion, diced
- Half a bulb of garlic, minced
- 1 large bunch of cilantro, chopped
- 2 whole jalapeños, charred and roughly chopped
- Chicken stock
- Salt and pepper
Soup
- 1 small white onion, sliced
- Half a bulb of garlic
- Chicken stock or water
- Raw chicken pieces (thighs or drumsticks)
- Diced carrots
- White potatoes
- 1 can hominy (white corn), drained
- Star anise, cumin, oregano, salt
- Rice
Garnish
- Minced red onion
- Chopped cilantro
Method
- Prepare the cilantro paste by blending the diced onion, minced garlic, chopped cilantro, charred jalapeños, chicken stock, salt, and pepper until a bright green paste forms. Refrigerate and set aside.
- For the soup, slice and caramelize the onion and garlic, then add to a large pot.
- Fill the pot with chicken stock or water and add the raw chicken pieces.
- Add the diced carrots, white potatoes, drained hominy, star anise, cumin, oregano, and salt.
- Bring the mixture to a boil, then reduce heat and simmer for 2 hours on low.
- Remove the chicken from the pot and debone/shred the meat.
- Add the preferred amount of rice to the pot and cook until tender.
- Stir in the shredded chicken and the cilantro paste when ready to serve, then garnish with minced red onion and chopped cilantro.
Kitchen record
Nutrition
Per 1 bowl
- calories
- 450
- carbohydrate
- 45g
- cholesterol
- 85mg
- fat
- 15g
- fiber
- 6g
- protein
- 32g
- saturated fat
- 4g
- sodium
- 850mg
- sugar
- 5g
- trans fat
- 0g
- unsaturated fat
- 9g
Adapted from elsewhere — the original source has not been recorded.