Chicken and Lime Soup with Hominy
Light and refreshing summer soup with all the Mexican spices that you love combined with the tang of citrus!
Ingredients
- 1 Tbsp Coconut Oil
- 1 large Yellow Onion diced
- 1 Jalepeno seeds removed, diced
- 4 Garlic Cloves Diced
- 1-1.5 lbs Chicken Breast use more meat for meatier soup. Can use any meat from a chicken or even simmer a whole chicken!
- 1/3 Cup Lime Juice
- 6 Cups Chicken Stock
- 1 10 oz Can Tomatoes and Green Chiles
- 1 can White Hominy
- 1/4 tsp Cinnamon
- 3 tsp Cumin
- 1/2 tsp Coriander
- 1 Tbsp Oregano
- 1 tsp Salt add extra to taste
Instructions
- Over medium-high heat, melt the coconut oil and add the onion to saute until translucent.
- Add the jalapeno and garlic and saute for another minute.
- Add the spices and stir continuously for another 30 seconds to sweat the spices, then add the can of tomatoes and chiles, stock, and chicken.
- Turn the heat up to high, and once the soup is boiling, turn it down to medium to simmer. Simmer for 30-40 minutes or until chicken is cooked and tender.
- Remove the chicken and shred with two forks. Meanwhile, add the lime juice and hominy to the pot and cook for another 10 minutes.
- Return the shredded chicken to the pot and check the seasonings. Add more seasoning if desired.
- Top with tortilla chips, avocado, or cheese!