chicken soup with lime and hominy recipe

Chicken Soup with Lime and Hominy

by Dawn Yanagihara-Mitchell
One Star Two Stars Three Stars Four Stars Five Stars read reviews (4)

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.

Quick: Takes 30 minutes or less, start to finish Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients chicken breasts cotija cheese jalapeño chiles more more
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 ground black pepper
2-1/2 oz. cotija or feta cheese, cut into 1/4-inch cubes (1/2 cup)

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.

nutrition information (per serving):
Calories (kcal): 320; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 4; Protein (g): 29; Monounsaturated Fat (g): 4; Carbohydrates (g): 27; Polyunsaturated Fat (g): 3; Sodium (mg): 680; Cholesterol (mg): 65; Fiber (g): 4;
photo: Scott Phillips
From Fine Cooking 104 , pp. 23
March 4, 2010

user reviews

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Star Star Star Star Star by CookinginDallas, 5/10/2010Posole with pork and hominy is one of my favorite foods when in New Mexico, but it is really high in calories. I was delighted to see this lighter version. I doubled this recipe and pretty much ate all of it by myself over the next several days. It's great chicken soup for a cold. Needs an extra jalapeno or a serrano chile as it is a little mild. Feta is an acceptable substitute for the cotija cheese, but the cotija is worth the search.
Star Star Star Star Star by My_dog_Basil, 4/19/2010Super easy and tasty. I have made it three times. Last night I doubled the recipe to use up all the hominy since it was twice what the recipe called for and I used some cooked pork instead of chicken and just threw it in at the end. The first time I used thyme instead of Mexican oregano but last night I used the oregano as stated in the recipe and it made an improvement.
Star Star Star Star Star by BradyMichel, 4/15/2010Absolute hit! Family loved the lime. Totally easy to make.
Star Star Star Star Star by nicolfe, 3/11/2010This was a great weeknight meal. It was delicious, healthy and fast. The Ajiaco Soup on this site is out of this world, but takes a long time. This is a nice substitute, esp if you add the avocado, tortilla chips and cilantro. I didn't have Mexican oregano and used regular, it was still great.
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