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.
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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.
This was a super easy recipe & quite good. I would make it again. Grocery didn't have the cheese so I used the feta & it was a super bright & salty note with the soup. Very yummy.
Easy, fast, tasty and cured my cold! Used frozen corn instead of hominy, doubled the hot pepper and added sliced green onion. Will definitely make again.
Easy and deeelicious. I usually serve it with little bowls of chopped tomatoes, cilantro, and avocado for topping.
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