This south-of-the-border twist of chicken soup features the bright flavors of chiles, corn, cilantro, and lime juice. In place of noodles, hominy; in place of crackers, fried tortilla strips. To make fried tortilla strips, cut corn or flour tortillas into long strips and fry in 350°F oil until they start to brown, about 2 minutes.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
If you made the chicken broth yourself, use the cooked meat from making the broth; otherwise use the meat from a store-bought rotisserie chicken.
I thought this was deliciou and I fogot to add the cilantro and lime juice because I made it ahead up until that point. I did serve it with diced avadaco and loved that together. Will definately make again.
4 stars! The soup was delicious! Next time I make it I will omit the hominy. It didn't add anything, just seemed like filler.
This was amazing. I followed the recipe exactly and it had just the right amount of spice and the flavor with the lime was so fresh. The base chicken soup recipe was different than what I have cooked for so many years and was not only much tastier, but also easier. Taking the chicken off the bone part-way through the cooking and then returning the bone was a real time saver.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?