Chicken Soup With Lime & Hominy Sopa de Lima
Created by dienia b on April 7, 2016
- Servings: 4
- Prep Time: 9m
- Cook Time: 40m
- Recipe #23392
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.
Nutritional Facts
- 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