29ounces(822g)diced tomatoes(I used 1 can of fire-roasted and 1 can of regular)
Squeeze/juice of 1 lime
25ounce(709g)can of hominydrained
1cup(164g)frozen corn kernels
1 ½cups(210g)shredded chicken(add more, if desired)
Saltto taste
Instructions
In a large pot over medium high heat, add a bit of cooking oil then add the onion, jalapeño, and garlic. Sprinkle the spices on top then cook until slightly softened.
Add in the chicken stock, water, diced tomatoes, and juice of 1 lime.
Bring soup to a boil then reduce to a simmer and simmer on stove, covered, for 20 minutes.
After 20 minutes, add in the hominy, corn, chicken, and salt. Stir to incorporate then let simmer, uncovered, for 10 minutes more.
Turn off the heat and divide into bowls and serve with your favorite toppings.