This Mexican-style chicken soup comes out to only $3.12 per serving!

Rachael Ray Every Day


Credit: Photography by Johnny Miller

Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Pat the chicken dry; season with salt and pepper. In a large pot over medium-high heat, cook the chicken until browned, about 5 minutes per side. Transfer to a plate. Add the chiles and onion to the pot. Cook over medium heat, stirring occasionally, until softened, about 6 minutes; season. Add the garlic, cumin, and coriander. Cook, stirring often, until fragrant, about 2 minutes. 

  • Return the chicken to the pot. Add the stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a bowl. Once the chicken is cool enough to handle, shred the meat into bite-size pieces. Return the chicken to the soup, discarding the skin and bones. 

  • Stir the hominy, 1/2 cup chopped cilantro, and the lime zest and juice into the soup; season. Divide among bowls. Garnish with the radishes and the remaining cilantro.

  • Price per serving: $3.12