Chicken Soup With Lime & Hominy Sopa de Lima
Recipe: #23392
April 07, 2016
Categories: Chicken, Corn, Mexican, Native American, Sunday Dinner, No Eggs Boneless Pieces, Spicy, Mexican Chicken, more
"Yucatan chicken soup finecooking"
Original is 4 servings
Ingredients
-
-
-
- FOR THE TOPPING
-
-
-
-
Nutritional
- Serving Size: 1 (968.6 g)
- Calories 569.2
- Total Fat - 21.6 g
- Saturated Fat - 5.3 g
- Cholesterol - 83.7 mg
- Sodium - 2504.5 mg
- Total Carbohydrate - 62.1 g
- Dietary Fiber - 8.2 g
- Sugars - 7.2 g
- Protein - 40.2 g
- Calcium - 317.5 mg
- Iron - 3.1 mg
- Vitamin C - 105.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut each chicken breast crosswise into 1-1/2-inch-wide pieces.
Step 2
Heat the oil in a 6-quart pot.
Step 3
Add the onion and cook, stirring often, until softened, about 5 minutes.
Step 4
Stir in the garlic and jalapeño and cook, stirring often, until fragrant,
Step 5
About 45 seconds.
Step 6
Add the broth, hominy, oregano, and chicken.
Step 7
Raise the heat to high and bring to a boil.
Step 8
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 20 minutes.
Step 9
Transfer the chicken to a plate.
Step 10
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.
Step 11
Ladle into bowls, then top with the cheese.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the chicken breasts, look for ones with a uniform thickness to ensure even cooking.
- If you prefer a spicier soup, you can add more jalapeño pepper or other hot peppers.
- Instead of chicken breasts, use boneless skinless chicken thighs. This substitution is beneficial because chicken thighs are more flavorful and moist than chicken breasts.
- Instead of feta cheese, use cotija cheese. This substitution is beneficial because cotija cheese has a stronger flavor and a firmer texture than feta cheese.
Mexican-Style Chicken Soup With Lime & Hominy Replace the chicken broth with vegetable broth and replace the oregano with cumin. Add 1/2 teaspoon of chili powder and 1/4 teaspoon of ground coriander. Increase the jalapeño pepper to 1/2 teaspoon and add 1 cup of diced tomatoes. For the topping, replace the feta cheese with Cotija cheese, and add 1/4 cup of diced red onion.
Mexican Street Corn Salad - A flavorful, zesty side dish that pairs perfectly with the flavors of the soup. The creamy, tangy dressing and the crunchy corn provide a delicious contrast to the soup's mild broth.
Chipotle Lime Rice: A flavorful side dish that complements the Mexican Street Corn Salad and the soup. The chipotle and lime flavors add a smoky and tangy kick to the mild broth of the soup, while the rice provides a nice texture contrast.
FAQ
Q: Can I use boneless, skinless chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Just make sure to adjust the cooking time accordingly. The chicken should be cooked through before returning it to the soup.
Q: Can I freeze the soup?
A: Yes, you can freeze the soup. Allow it to cool completely before transferring it to an airtight container or freezer bag. When ready to eat, thaw in the refrigerator and reheat on the stovetop or in the microwave.
0 Reviews
You'll Also Love
Fun facts:
The traditional Yucatan chicken soup, Sopa de Lima, was a favorite of the famous Mexican artist Frida Kahlo. She would often make this soup to share with her guests at her home.
The Yucatan chicken soup, Sopa de Lima, is believed to have originated in the Yucatan Peninsula in Mexico. It is a popular dish in the region, and is often served with a side of tortilla chips.