Soup: United States – Cilantro-Lime Corn and Hominy Broth Soup
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 tbsp (15 ml) olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 rib celery, thinly sliced 1 tsp (5 ml) cumin seeds (or 3 / 4 tsp (3.75 ml) ground cumin) 1 / 4 tsp (1.25 ml) smoked paprika 4 cups (960 ml) low-sodium vegetable broth 1 cup (160 g) corn kernels (fresh or frozen) 1 cup (165 g) canned white hominy, drained and rinsed 1 small jalapeño, thinly sliced, seeds removed (optional) 1 bay leaf 1 / 2 bunch cilantro, stems finely chopped, leaves kept whole for garnish 1 lime, zested and juiced (about 2 tbsp (30 ml) juice) 2 scallions, thinly sliced 6–8 radishes, thinly sliced Salt and freshly ground black pepper, to taste Lime wedges, for serving
Show original ingredient measurements
1 tbsp (15 ml) olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 rib celery, thinly sliced 1 tsp cumin seeds (or 3 / 4 tsp ground cumin) 1 / 4 tsp smoked paprika 4 cups (960 ml) low-sodium vegetable broth 1 cup (160 g) corn kernels (fresh or frozen) 1 cup (165 g) canned white hominy, drained and rinsed 1 small jalapeño, thinly sliced, seeds removed (optional) 1 bay leaf 1 / 2 bunch cilantro, stems finely chopped, leaves kept whole for garnish 1 lime, zested and juiced (about 2 tbsp / 30 ml juice) 2 scallions, thinly sliced 6–8 radishes, thinly sliced Salt and freshly ground black pepper, to taste Lime wedges, for serving
Instructions
Warm olive oil in a pot over medium heat. Add onion and celery; cook until translucent, 4–5 minutes. Stir in garlic, cumin, and smoked paprika; cook 30 seconds until fragrant. Pour in vegetable broth and add corn, hominy, jalapeño (if using), bay leaf, and chopped cilantro stems. Bring to a simmer and cook 10–12 minutes to meld flavors. Remove bay leaf. Stir in lime zest and juice, and scallions. Season to taste with salt and black pepper. Ladle into bowls and top with radish slices and cilantro leaves. Serve with lime wedges for extra brightness.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 121 kcal
Carbohydrates: 18.7 g
Protein: 3.1 g
Fat: 4.6 g
Saturated fat: 0.7 g
Fiber: 2.6 g
Sodium: 782 mg
Potassium: 245 mg
Calcium: 33 mg
Iron: 1.21 mg
Vitamin A: 40 µg RAE
Vitamin C: 7.3 mg
Generated: 2026-11-05T19:34:12+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.