Ingredients

• 3 tablespoons olive oil
• 3 bunches green onions, sliced
• 4 teaspoons ground cumin
• 2 1/2 teaspoons smoked paprika
• 10 cups low-salt chicken broth
• 1 (14 1/2-ounce) can petite tomatoes in juice
• 1 purchased roast chicken, meat shredded, skin and bones discarded
• 4 teaspoons hot pepper sauce
• 3 (15-ounce) cans golden or white hominy in juice
• 1 cup chopped fresh cilantro

Instructions

1. Heat oil in heavy large pot over medium-high heat. Add green onions, cumin, and paprika; sauté 5 minutes. Add broth, tomatoes with juice, chicken, and hot pepper sauce. Puree hominy with juice in processor or blender. Mix into soup; bring to boil. Reduce heat; simmer 15 minutes. Stir in cilantro. Ladle soup into bowls.