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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

  • kellymae | 02/21/2018

    also, sometimes we put in a dollop of sour cream!

  • kellymae | 02/21/2018

    This is amazing. I just use extra corn instead of hominy (because i didn't have any)
    I've made this several times and Every ingredient is absolutely necessary... so maybe I'll try it with the hominy next time. :)
    My husband says it's the best soup he's ever had in his life.

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