Quick Mexican ‘Chicken’ and Hominy Soup

Vegan Hominy Soup

We’ve just started our travels again, right on time for a cold snap. Weather in Ontario has gone sour and we were due for some frigid winter-like temperatures. We took that as a sign to hit the road and we crossed into New York State. After a day of driving, we were in the mood for a nice, hearty bowl of soup. Gardien’s product line has all but disappeared from Canadian shelves, so we were happy to find a bag of Teriyaki ‘Chicken’ Strips in a local grocery store. I’ve never been a fan of the sauces that come in the Gardien packs, so we decided to use the strips on their own. This is a simple soup that cooked up nice and quick – just what we needed! We enjoyed the leftovers a few days later before a long walk with the dogs in Stowe, Vermont. Canned prepared hominy can be found in more and more grocery stores these days, look for it in the international or Mexican sections.

Vegan Hominy Soup

Quick Mexican ‘Chicken’ and Hominy Soup
Prep time
Cook time
Total time
Serves: 2 to 4 seervings
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 1 small carrot, diced
  • 1 rib celery, diced
  • ½ Poblano pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon ground coriander seed
  • ½ teaspoon dry thyme leaves
  • ½ teaspoon dry oregano leaved
  • 1 dry cascabel pepper, torn into pieces, or substitute another dried chili like a New Mexico.
  • 1 – 28oz can white hominy, drained
  • 3 cups vegetable broth
  • Strips from one pack Gardien Teriyaki Chicken, save the sauce pack for some other purpose
  • 3 tablespoons chopped cilantro
  • Juice of 1 ½ limes
  • Salt and Pepper to taste
  1. Heat the oil in a medium soup pot and sweat the onion, carrot, celery, pepper and garlic until tender, about 8 minutes.
  2. Stir in the dried spices and herbs. Add the torn chili and vegetable broth. Bring to a simmer
  3. Add the drained hominy and simmer for 12-15 minutes.
  4. Dice the Gardein strips into bite-sized pieces and add to the broth. Simmer for about 5 minutes more.
  5. Stir in the cilantro and lime juice. Check the seasoning and adjust with salt and pepper.

Join our email list and get a free copy of our newest eCookbook, “Quick and Easy Weekday Meals”

You Might Also Like

No Comments

Leave a Reply

Rate this recipe: