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Recipe

Tex-Mex Chile-Lime Chicken Soup

Scott Phillips

Servings: 6-8

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.

Ingredients

  • 1-1/2 Tbs. olive oil or canola oil
  • 4 cups finely chopped onion
  • 1 or 2 jalapeño peppers, cut into thin disks
  • 1 or 2 cloves garlic, minced
  • Kosher salt
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 3 quarts Homemade Chicken Broth or lower-salt chicken broth
  • 3-1/2 to 4 cups shredded, cooked chicken
  • 3 cups cooked-until-barely-tender hominy
  • 1-1/2 cups fresh or thawed frozen corn
  • 1-1/2 cups drained, diced, canned tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1 to 4 Tbs. fresh lime juice
  • Freshly ground black pepper
  • Crisped tortilla strips for serving (optional)

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 0
      Sodium (mg): 1530
      Carbohydrates (g): 31
      Fiber (g): 4
      Protein (g): 12

Preparation

  • Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, jalapeño, garlic, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the chili powder and cumin and cook, stirring, until they become fragrant, 30 seconds.
  • Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
  • Stir in the reserved shredded chicken, hominy, corn, and tomatoes. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
  • Stir in the cilantro and 1 Tbs. of the lime juice. Taste, and add more lime juice, 1 Tbs. at a time, to taste, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with a small handful of crisped tortilla strips, if you like.
     

Tip

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.

Reviews

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Reviews

  • Krispie | 05/19/2016

    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.

  • catlilyot | 01/17/2016

    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.

  • TNeville | 02/12/2012

    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.

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