This weeknight version of the classic mexican soup is hearty, rich, and easy to customize with aromatic garnishes like radish, avocado, cilantro, and jalapeo. With simplified steps, it's also perfect for making with kids.
2.5 pound Bone in chicken leg quarters, from about 3 leg quarters
1 pound Tomatillos, roughly chopped
1 Large white onion, roughly chopped
1 Jalapeao or serrano pepper, stems and seeds removed, roughly chopped
2 Anaheim or poblano peppers, stems and seeds removed, roughly chopped
6 cup Homemade or store bought low sodium chicken stock
2 tablespoon Dried oregano
Kosher salt
Handful fresh cilantro leaves and fine stems
1 can White Hominy, Drained
To serve
Diced Avocado
Diced radishes
Thinly sliced hot chiles such as serrano or jalapeao
Chopped Fresh Cilantro Leaves
Nutrition value
735
calories per serving
49 g Fat62 g Protein8 g Carbs4 g FiberOther
Current Totals
49 g Fat
62 g Protein
8 g Carbs
4 g Fiber
MacroNutrients
Carbs
8 g
Protein
62 g
Fiber
4 g
Fats
Fat
49 g
Vitamins & Minerals
Calcium
135 mg
Iron
6 mg
Vitamin A
223 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
17 mg
Vitamin B6
1 mg
Vitamin B9
48 mcg
Vitamin B12
2 mcg
Vitamin C
18 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
119 mg
Manganese
0 mg
Phosphorus
660 mg
Selenium
35 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
