Chicken Soup with Lime and Hominy

Chicken Soup with Lime and Hominy
Photo by Scott Phillips


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

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


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