Chicken Soup with Lime and Hominy
"This is a quick and easy version of sopa de lima, a comforting yet refreshing Yucatan chicken soup made tangy with fresh lime juice. Tasty garnishes include fried tortilla strips (or tortilla chips), diced avocado, and fresh cilantro."
Chicken Soup with Lime and Hominy
recipe courtesy- Fine Cooking
Chicken Soup with Lime and Hominy
recipe courtesy- Fine Cooking
12 oz. boneless, skinless chicken breasts
1 Tbs. vegetable oil
1 small white onion (8 oz.), chopped
4 medium cloves garlic, minced
1 small jalapeño, minced
1 quart lower-salt chicken broth
1 15-oz. can hominy, drained
1 tsp. dried Mexican oregano, crumbled if the leaves are large
4 to 5 Tbs. fresh lime juice
Kosher salt and ground black pepper
2-1/2 oz. cotija or feta cheese, cut into 1/4-inch cubes (1/2 cup)
Cut each chicken breast crosswise into 1-1/2-inch-wide pieces.
Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring often, until fragrant, about 45 seconds. Add the broth, hominy, oregano, and chicken. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is cooked through, about 10 minutes.
Transfer the chicken to a plate. Using two forks, shred the meat into bite-size pieces and return to the pan. Bring the soup back to a simmer over medium heat, stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.
1 Tbs. vegetable oil
1 small white onion (8 oz.), chopped
4 medium cloves garlic, minced
1 small jalapeño, minced
1 quart lower-salt chicken broth
1 15-oz. can hominy, drained
1 tsp. dried Mexican oregano, crumbled if the leaves are large
4 to 5 Tbs. fresh lime juice
Kosher salt and ground black pepper
2-1/2 oz. cotija or feta cheese, cut into 1/4-inch cubes (1/2 cup)
Cut each chicken breast crosswise into 1-1/2-inch-wide pieces.
Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring often, until fragrant, about 45 seconds. Add the broth, hominy, oregano, and chicken. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is cooked through, about 10 minutes.
Transfer the chicken to a plate. Using two forks, shred the meat into bite-size pieces and return to the pan. Bring the soup back to a simmer over medium heat, stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.
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