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Chicken Soup with Lime and Hominy

Scott Phillips

Servings: four.

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)

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 65
  • Sodium (mg): 680
  • Carbohydrates (g): 27
  • Fiber (g): 4
  • Protein (g): 29


  • 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.


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Reviews (9 reviews)

  • user-3003223 | 01/22/2014

    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.

  • sinjawns | 12/19/2013

    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.

  • EBInLA | 05/15/2013

    Easy and deeelicious. I usually serve it with little bowls of chopped tomatoes, cilantro, and avocado for topping.

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