Chicken Soup with Lime and Hominy

Chicken Soup with Lime and Hominy
Photo by Scott Phillips

Ingredients

  • 1 small jalapeño, minced
  • 4 medium cloves garlic, minced
  • 2-½ oz. cotija or feta cheese, cut into ¼-inch cubes (½ cup)
  • 4 to 5 Tbs. fresh lime juice
  • 1 tsp. dried Mexican oregano, crumbled if the leaves are large
  • 1 small white onion (8 oz.), chopped
  • 1 Tbs. vegetable oil
  • + 4 more ingredients
    • 12 oz. boneless, skinless chicken breasts
    • 1 15-oz. can hominy, drained
    • Kosher salt and ground black pepper
    • 1 quart lower-salt chicken broth

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 second...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network