The Daily Dish

Chicken Soup with Lime and Hominy

By Susie Middleton

Comments

daily dish banner

spicy red beans

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.

Ingredients.

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)

Directions:

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;

 

Susie Middleton is editor at large for Fine Cooking magazine.



LISTEN

Comment on This Article


About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

More Recipes from Festival Chefs


Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish


food fest
Get Tickets to Our Upcoming Food & Wine Festival


RSS   RSS

Food & Wine email from WGBH

 

   



Food & Wine Festival 2014 Adlob-all pages