Chicken Soup with Lime and Hominy (Fine Cooking)
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 15 min | Yield: 4 servings |
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.Serves four.
Ingredients
- 14 oz Chicken Breast, Boneless/skinless
- 1 tbsp Vegetable Oil
- 1 medium White Onion
- 32 oz Chicken Broth
- 15 oz White Hominy
- 1/2 cup Feta Crumbled Reduced Fat
- 4 cloves Garlic, Raw
- 1 Jalapeno Pepper
- 1 tsp Oregano
- 4 tbsp Fresh Lime Juice
Directions
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.