Sopa de Lima is a dish from Yucatan, where limes are plentiful. We crossed a recipe for it from Fine Cooking’s terrific new book, “Make It Tonight” with the idea of tortilla soup and came up with this dish. You can never have too much corn, in our opinion.
After the jump, our take on a chicken soup recipe.
Chicken Soup with Lime and Hominy
From
1 pound chicken breasts
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
1 jalapeno, chopped
1 quart chicken broth (we used vegetable)
1 (15-ounce) can hominy, drained
1 teaspoon Mexican oregano
5 tablespoons lime juice
Kosher salt
3 ounces cotija or Feta cheese
Cilantro and baked tortilla strips for garnish
Cut the chicken into chunks.
Heat the oil in a soup pot over medium heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and jalapeno and cook, stirring often, until fragrant, about a minute. Add the broth, hominy, oregano and chicken. Raise the heat to ghigh and bring to a boil. 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 10 minutes.
Transfer the chicken to a plate. Using two forks, shred the meat into bite-sized pieces ands return to the pot. Bring the soup back to a simmer, stir in the lime juice and season to taste with salt and pepper.
Ladle into bowls and top with cheese, cilantro and tortilla chips.
This is exactly what I’m in the mood for right now!