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Chicken Soup with Lime and Hominy

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Serves four.

  • by Dawn Yanagihara-Mitchell from Fine Cooking
    Issue 104

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.

  • 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

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.

This soup is delicious and so easy to make. I didn't use hominy but added a can of corn instead. So good!! I've made it twice in the last week.

For sheer ease and delicious results, I cannot recommend this soup enough. Fabulous. I used a big, fat jalapeno and it wasn't hot at all. I could have left the seeds in. Oh, well. I also sprinkled it with cilantro. Next time I'll also garnish it with some chopped avocado. Muy bien. I am even going to feature it on my website!!

Posole 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.

Super 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.

Absolute hit! Family loved the lime. Totally easy to make.

This 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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