Chicken Soup With Lime And Hominy

Chicken Soup with Lime and Hominy is a delicious and comforting dish that combines tender chicken, flavorful broth, tangy lime juice, and hearty hominy.

This soup starts by cutting boneless, skinless chicken breasts into pieces and cooking them in a pot with vegetable oil. Chopped white onion, minced garlic, and jalapeño are added to the pot, infusing the soup with aromatic flavors. The pot is then filled with lower-salt chicken broth, canned hominy, and dried Mexican oregano. The mixture is brought to a boil and then simmered until the chicken is cooked through and tender.

Once the chicken is cooked, it is removed from the pot and shredded into bite-sized pieces using two forks. The shredded chicken is returned to the simmering soup, and fresh lime juice is stirred in, adding a bright and tangy flavor to the dish. The soup is seasoned with kosher salt and freshly ground black pepper to taste, ensuring a well-balanced and savory flavor profile.

To serve, the Chicken Soup with Lime and Hominy is ladled into bowls and topped with cubes of Cotija or feta cheese. The cheese adds a creamy and salty element to the soup, enhancing its overall taste and texture. This soup is best enjoyed immediately, allowing the flavors to meld together for a comforting and satisfying meal.

Chicken Soup with Lime and Hominy is a delightful combination of flavors, textures, and spices. It is a perfect choice for those seeking a warming and nourishing soup with a hint of zestiness. Whether enjoyed as a comforting lunch or a cozy dinner, this soup is sure to please and satisfy with its delicious blend of ingredients.

SERVES: 4

INGREDIENTS:

• 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 freshly ground black pepper
• 2 1/2 oz. Cotija or feta, cut into 1/4-inch cubes (1/2 cup)

INSTRUCTIONS:

1. Cut each chicken breast crosswise into 1 1/2-inch-wide pieces.
2. 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.
3. Transfer the chicken to a plate. Using two forks, shred the meat into bite-size pieces and return to the pot. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 680 CALORIES | 29G PROTEIN | 27G CARB | 12G TOTAL FAT | 4G SAT FAT |
  4G MONO FAT | 3G POLY FAT | 65MG CHOL | 680MG SODIUM | 4G FIBER

NOTE:

• 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.