Ingredients
- 12 ounces boneless skinless chicken breasts
- 1 tablespoon oil
- 1/2 cup chopped white onion
- 4 cloves garlic, minced
- 1 jalapeño pepper (minced, more if your like it spicier)
- 6 cups chicken broth
- 1 can (15 ounce) hominy (drained)
- 1 teaspoon dried oregano (Mexican oregano, crumbled if the leaves are large)
- 5 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- FOR THE TOPPING
- 75 grams feta cheese (cut into 1/4-inch cubes, 1/2 cup)
- 1 avocado, cubed
- 2 cups tortilla chips
- 4 tablespoons cilantro, chopped
How to Make
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Step 1: Cut each chicken breast crosswise into 1-1/2-inch-wide pieces.
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Step 2: Heat the oil in a 6-quart pot.
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Step 3: Add the onion and cook, stirring often, until softened, about 5 minutes.
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Step 4: Stir in the garlic and jalapeño and cook, stirring often, until fragrant,
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Step 5: About 45 seconds.
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Step 6: Add the broth, hominy, oregano, and chicken.
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Step 7: Raise the heat to high and bring to a boil.
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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.
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Step 9: Transfer the chicken to a plate.
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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.
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Step 11: Ladle into bowls, then top with the cheese.
We hope you enjoy this recipe!
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